Osmotic Dehydration of Orange Peel (Valencia late) and Mandarin Peel (Satsuma)
This work outlines the use of osmotic dehydration and impregnation techniques as a minimal processing technology of by-products in juice industries, Valencia Late orange peels and Satsuma mandarin peels, that allows to develop high quality products for using directly or as alimentary ingredients, ta...
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| Format: | Dissertation |
| Language: | Spanish |
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ProQuest Dissertations & Theses
01-01-2000
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| Online Access: | Get full text |
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| Summary: | This work outlines the use of osmotic dehydration and impregnation techniques as a minimal processing technology of by-products in juice industries, Valencia Late orange peels and Satsuma mandarin peels, that allows to develop high quality products for using directly or as alimentary ingredients, taking advantage of the functional properties and benefits for the health due to its composition. Sucrose, glucose (dextrose) and rectified grape must solutions are used. Vacuum impregnation (VI) response is analyzed with isotonic solutions that contain interesting compounds. Equilibrium process of orange peels with osmotic solutions is studied to understand the mass transfer mechanisms implied in the dehydration process and afterwards the kinetics of the osmotic dehydration process is analyzed taking into account different variables (type and treatment temperature, type of osmotic solution). Lastly, peel products are elaborated, being characterized some relevant properties (microstructure, colour, mechanical properties and sensorial analysis) in relation to the effect of the osmotic treatment. The stability of some of these properties is also evaluated during a storage time under temperatures similar or superior to that of refrigeration (colour) and freezing temperatures (colour and mechanical properties). In conclusion, osmotic dehydration treatments are recommended with a vacuum pulse and low viscosity and water activity osmotic solutions because they notably promote the samples sugar gain. Very soft treatment temperatures can be used (30°C) because the kinetics is little affected, being gotten energy savings. The osmotic dehydration in general and especially the osmotic dehydration with a vacuum pulse are able to improve the product stability as well as the mechanical properties and aspect (colour, transparency, etc) of the orange peel. At the same time this allow to obtain products with a good stability in these attributes during a refrigeration or freezing storage. For this reason, these techniques can be considered interesting in order to obtain peel products as alimentary ingredients with excellent functional properties. |
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| ISBN: | 9780493389332 0493389334 |