Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices

Jamshid Rahimi; Ashutosh Singh; Peter Olusola Adewale; Akinbode A. Adedeji; Michael O. Ngadi; Vijaya Raghavan

doi:10.3390/foods2020170

Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices

Jamshid Rahimi, Ashutosh Singh, Peter Olusola Adewale, Akinbode A. Adedeji, Michael O. Ngadi, Vijaya Raghavan

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Abstract

The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried apple slices. It was observed that increase in the sugar solution concentration, decreased the moisture content of the apple slices significantly impacting its water activity, texture and sugar gain. Application of different concentrations of CMC coating had no significant effect on the properties of dried apple slices. A significant change was observed for color of CMC coated freeze dried apple slices pretreated with 60% sugar solution. Drying kinetics of pretreated apple slices were fitted by using two drying models, Newton’s and Page’s. Page’s model showed higher R-square and lower root mean square error (RSME) compared to Newton’s model.

Original language	English
Pages (from-to)	170-182
Number of pages	13
Journal	Foods
Volume	2
Issue number	2
DOIs	https://doi.org/10.3390/foods2020170
State	Published - Jun 2013

Bibliographical note

Funding Information:
The authors are grateful to NSERC (Natural Sciences and Engineering Research Council of Canada) for their financial support for this study. Authors would also like to extend their gratitude to Yvan Gariepy for his constant support and suggestions during the course of the study.

Publisher Copyright:
© 2013 by the authors; licensee MDPI, Basel, Switzerland.

Keywords

Apple slices
Carboxyl methyl cellulose coating
Drying kinetics
Freeze drying
Osmo-dehydration

ASJC Scopus subject areas

Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science

Access to Document

10.3390/foods2020170

Cite this

@article{30e120017af941f3aab36a63b58beb8f,

title = "Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices",

abstract = "The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried apple slices. It was observed that increase in the sugar solution concentration, decreased the moisture content of the apple slices significantly impacting its water activity, texture and sugar gain. Application of different concentrations of CMC coating had no significant effect on the properties of dried apple slices. A significant change was observed for color of CMC coated freeze dried apple slices pretreated with 60% sugar solution. Drying kinetics of pretreated apple slices were fitted by using two drying models, Newton{\textquoteright}s and Page{\textquoteright}s. Page{\textquoteright}s model showed higher R-square and lower root mean square error (RSME) compared to Newton{\textquoteright}s model.",

keywords = "Apple slices, Carboxyl methyl cellulose coating, Drying kinetics, Freeze drying, Osmo-dehydration",

author = "Jamshid Rahimi and Ashutosh Singh and Adewale, {Peter Olusola} and Adedeji, {Akinbode A.} and Ngadi, {Michael O.} and Vijaya Raghavan",

note = "Funding Information: The authors are grateful to NSERC (Natural Sciences and Engineering Research Council of Canada) for their financial support for this study. Authors would also like to extend their gratitude to Yvan Gariepy for his constant support and suggestions during the course of the study. Publisher Copyright: {\textcopyright} 2013 by the authors; licensee MDPI, Basel, Switzerland.",

year = "2013",

month = jun,

doi = "10.3390/foods2020170",

language = "English",

volume = "2",

pages = "170--182",

number = "2",

}

TY - JOUR

T1 - Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices

AU - Rahimi, Jamshid

AU - Singh, Ashutosh

AU - Adewale, Peter Olusola

AU - Adedeji, Akinbode A.

AU - Ngadi, Michael O.

AU - Raghavan, Vijaya

N1 - Funding Information: The authors are grateful to NSERC (Natural Sciences and Engineering Research Council of Canada) for their financial support for this study. Authors would also like to extend their gratitude to Yvan Gariepy for his constant support and suggestions during the course of the study. Publisher Copyright: © 2013 by the authors; licensee MDPI, Basel, Switzerland.

PY - 2013/6

Y1 - 2013/6

N2 - The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried apple slices. It was observed that increase in the sugar solution concentration, decreased the moisture content of the apple slices significantly impacting its water activity, texture and sugar gain. Application of different concentrations of CMC coating had no significant effect on the properties of dried apple slices. A significant change was observed for color of CMC coated freeze dried apple slices pretreated with 60% sugar solution. Drying kinetics of pretreated apple slices were fitted by using two drying models, Newton’s and Page’s. Page’s model showed higher R-square and lower root mean square error (RSME) compared to Newton’s model.

AB - The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried apple slices. It was observed that increase in the sugar solution concentration, decreased the moisture content of the apple slices significantly impacting its water activity, texture and sugar gain. Application of different concentrations of CMC coating had no significant effect on the properties of dried apple slices. A significant change was observed for color of CMC coated freeze dried apple slices pretreated with 60% sugar solution. Drying kinetics of pretreated apple slices were fitted by using two drying models, Newton’s and Page’s. Page’s model showed higher R-square and lower root mean square error (RSME) compared to Newton’s model.

KW - Apple slices

KW - Carboxyl methyl cellulose coating

KW - Drying kinetics

KW - Freeze drying

KW - Osmo-dehydration

UR - http://www.scopus.com/inward/record.url?scp=84961888715&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84961888715&partnerID=8YFLogxK

U2 - 10.3390/foods2020170

DO - 10.3390/foods2020170

M3 - Article

AN - SCOPUS:84961888715

VL - 2

SP - 170

EP - 182

IS - 2

ER -

Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this