Comparison of Dehydration Efficiency and Quality of Mango with Different Osmotic Methods

ZHAO Hongwei; CAO Binbin; ZHANG Xietian; ZHANG Zhongyuan; LI Dajing; NIE Meimei; GU Qianhui; WANG Yunhai; NIU Liying; XIE Hong

doi:10.13386/j.issn1002-0306.2021100244

Volume 43 Issue 15

Jul. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(15): 98-105. > DOI: 10.13386/j.issn1002-0306.2021100244

ZHAO Hongwei, CAO Binbin, ZHANG Xietian, et al. Comparison of Dehydration Efficiency and Quality of Mango with Different Osmotic Methods[J]. Science and Technology of Food Industry, 2022, 43(15): 98−105. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100244.

Citation:

PDF (3380 KB)

Comparison of Dehydration Efficiency and Quality of Mango with Different Osmotic Methods

1.
Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2.
Food College of Shenyang Agricultural University, Shenyang 110866, China
3.
Three Squirrels Co., Ltd., Wuhu 241001, China

More Information

Received Date: October 24, 2021
Available Online: May 26, 2022

Graphical Abstract

Abstract

Abstract

In order to compare the differences in dehydration efficiency and quality of mango under different osmotic methods in summer (30 ℃) and winter (20 ℃) production environments, this paper explored the effects of SSD and LOD on the dehydration efficiency and quality of sugar-stained mango by taking the water loss rate, solid gain rate, effective diffusion coefficient of water, diffusion coefficient of soluble solids, retention rate of V_C and total phenols, and tri-state water conversion as the indexes. The results showed that the dehydration efficiency and nutrient retention rate of solid osmotic were higher than those of liquid osmotic. After 48 h of sugaring, the maximum water loss rate and solid gain rate of SSD40 (sucrose:mangos (w/w) 4:10) were 49% and 5.11% at ambient temperature of 20 ℃, and the retention rates of V_C and total phenols of SSD20 (sucrose:mangos (w/w) 2:10) were 47.43% and 43.66%. At ambient temperature of 30 ℃, the maximum water loss rate and solid gIain rate of SSD40 were 57.41% and 6.36%, and the maximum retention rates of V_C and total phenols of SSD20 were 43.79% and 42.43%. The permeation process changed the binding state of water in mango samples, and the water with high degree of freedom migrated to the direction of low degree of freedom. The results of this study will provide a theoretical reference for the application of solid penetrating pretreatment technology for dried fruit products.
- mango,
- solid osmotic,
- liquid osmotic,
- water loss rate,
- solid gain rate,
- low field NMR,
- quality

FullText(HTML)

References (32)

References

[1]	ITA Sulistyawati, RUUD Verkerk, VINCENZO Fogliano, et al. Osmotic dehydration of mango: Effffect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality[J]. LWT-Food Science and Technology,2018,98:179−186. doi: 10.1016/j.lwt.2018.08.032
[2]	高贤玉, 张发明, 柏天琦, 等. 云南10个芒果栽培品种糖酸组分分析[J]. 中国热带农业,2019(5):54−59. [GAO X Y, ZHANG F M, BAI T Q, et al. Analysis of sugar and acid components of 10 mango cultivars in Yunnan[J]. China Tropical Agriculture,2019(5):54−59. doi: 10.3969/j.issn.1673-0658.2019.05.015 GAO X Y, ZHANG F M, BAI T Q, et al. Analysis of sugar and acid components of 10 mango cultivars in Yunnan[J]. China Tropical Agriculture, 2019(5): 54-59. doi: 10.3969/j.issn.1673-0658.2019.05.015
[3]	ITA Sulistyawati, RUUD Verkerk, VINCENZO Fogliano, et al. Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects[J]. Journal of Food Engineering,2020,280(C):109985−109985.
[4]	盛金凤, 李丽, 孙健, 等. 不同渗糖方式对芒果果脯品质及组织细胞的影响[J]. 现代食品科技,2014,30(6):202−206. [SHENG J F, LI L, SUN J, et al. Effects of different sugar penetrating methods on the quality and tissue cells of mango preserved fruit[J]. Modern Food Science and Technology,2014,30(6):202−206. SHENG J F, LI L, SUN J, et al. Effects of different sugar penetrating methods on the quality and tissue cells of mango preserved fruit[J]. Modern Food Science and Technology, 2014, 30(6): 202-206.
[5]	蔡晨晨, 马瑞佳, 刘涛, 等. 百里香精油微胶囊复合涂膜在芒果保鲜中的应用[J]. 食品工业科技,2021,42(10):275−280. [CAI CC, MA R J, LIU T, et al. Application of thyme essential oil microcapsule composite coating film in mango preservation[J]. Food Industry Technology,2021,42(10):275−280. CAI CC, MA R J, LIU T, et al. Application of thyme essential oil microcapsule composite coating film in mango preservation[J]. Food Industry Technology, 2021, 42(10): 275-280.
[6]	孙丽婷, 刘立增, 刘爱国, 等. 不同渗糖方式对红宝石李果脯品质的影响[J]. 食品与发酵工业,2021,47(1):180−185. [SUN L T, LIU L Z, LIU A G, et al. Effects of different sugar penetration methods on the quality of ruby plum preserved fruit[J]. Food and Fermentation Industry,2021,47(1):180−185. SUN L T, LIU L Z, LIU A G, et al. Effects of different sugar penetration methods on the quality of ruby plum preserved fruit[J]. Food and Fermentation Industry, 2021, 47(1): 180-185.
[7]	章斌, 罗嘉欣, 侯小桢, 等. 糖渍对板栗加工与风味品质的影响研究[J]. 现代食品,2020(2):102−104,109. [ZHANG B, LUO J X, HOU X Z, et al. Effects of sugar on processing and flavor quality of chestnut[J]. Modern Food,2020(2):102−104,109. ZHANG B, LUO J X, HOU X Z, et al. Effects of sugar on processing and flavor quality of chestnut[J]. Modern Food, 2020(2): 102-104, 109.
[8]	宋璐瑶, 刘东红. 芒果片真空预处理联合超声辅助渗透脱水的传质动力学及品质分析[J]. 现代食品科技,2021,37(11):230−238. [SONG L Y, LIU D H. Mass transfer kinetics and quality analysis of vacuum pretreatment of mango slices combined with ultrasonic assisted osmotic dehydration[J]. Modern Food Technology,2021,37(11):230−238. SONG L Y, LIU D H. Mass transfer kinetics and quality analysis of vacuum pretreatment of mango slices combined with ultrasonic assisted osmotic dehydration[J]. Modern Food Technology, 2021, 37(11): 230-238.
[9]	康佳琪, 赵金红, 孟欣欣, 等. 不同渗透脱水处理对芒果品质的影响[J]. 食品工业,2015,36(2):125−128. [KANG J Q, ZHAO J H, MENG X X, et al. Effects of different osmotic dehydration treatments on mango quality[J]. Food Industry,2015,36(2):125−128. KANG J Q, ZHAO J H, MENG X X, et al. Effects of different osmotic dehydration treatments on mango quality[J]. Food Industry, 2015, 36(2): 125-128.
[10]	李珊珊. 中等水分芒果果脯的研制与保藏研究[D]. 无锡: 江南大学, 2020. LI S S. Development and preservation of medium moisture preserved mango[D]. Wuxi: Jiangnan University, 2020.
[11]	王俊涛, 滕建文, 韦保耀, 等. 不同渗透方式对芒果脱水效率和品质的影响[J]. 食品科学,2020(10):225−236. [WANG J T, TENG J W, WEI B Y, et al. Effects of different infiltration methods on mango dehydration efficiency and quality[J]. Food Science,2020(10):225−236. WANG J T, TENG J W, WEI B Y, et al. Effects of different infiltration methods on mango dehydration efficiency and quality[J]. Food Science, 2020(10): 225-236.
[12]	国家卫生和计划生育委员会. GB 5009.3-2016 食品安全国家标准食品中水分的测定[S]. 北京:中国标准出版社, 2016. National Health and Family Planning Commission. GB 5009.3-2016 National food safety standard determination of moisture in food[S].Beijing: China Standards Press, 2016.
[13]	ZECCHI B, GERLA P. Effective diffusion coefficients and mass flux ratio during osmotic dehydration considering real shape and shrinkage[J]. Journal of Food Engineering,2020,274:109821. doi: 10.1016/j.jfoodeng.2019.109821
[14]	徐鑫, 王广峰, 陆保国, 等. 真空渗透对猕猴桃预脱水的影响[J]. 通化师范学院学报,2020,41(10):49−56. [XU X, WANG G F, LU B G, et al. Effect of vacuum infiltration on pre-dehydration of kiwifruit[J]. Journal of Tonghua Teachers College,2020,41(10):49−56. XU X, WANG G F, LU B G, et al. Effect of vacuum infiltration on pre-dehydration of kiwifruit[J]. Journal of Tonghua Teachers College, 2020, 41(10): 49-56.
[15]	刘伟东, 顾欣, 郭君钰, 等. 微波热风联合干燥工艺对枸杞品质和表面微生物的影响[J]. 农业工程学报,2019,35(20):296−302. [LIU W D, GU X, GUO J, et al. Effect of microwave hot air drying process on the quality and surface microbes of lyciumbarbarum[J]. Journal of Agricultural Engineering,2019,35(20):296−302. doi: 10.11975/j.issn.1002-6819.2019.20.036 LIU W D, GU X, GUO J, et al. Effect of microwave hot air drying process on the quality and surface microbes of lyciumbarbarum[J]. Journal of Agricultural Engineering, 2019, 35(20): 296-302. doi: 10.11975/j.issn.1002-6819.2019.20.036
[16]	SHI X Q, FITO P, CHIRALT A. Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits[J]. Food Research International,1995,28(5):445−454. doi: 10.1016/0963-9969(96)81391-3
[17]	SHIXQ M P F. Vacuum osmotic dehydration of fruits[J]. Drying Technology,1993,11(6):1429−1442. doi: 10.1080/07373939308916908
[18]	刘胜辉, 臧小平. 高效液相色谱法测定水果中的抗坏血酸[J]. 生命科学仪器,2005,3(4):38−40. [LIU S H, ZANG X P. Determination of ascorbic acid in fruits by high performance liquid chromatography[J]. Life Science Instruments,2005,3(4):38−40. doi: 10.3969/j.issn.1671-7929.2005.04.009 LIU S H, ZANG X P. Determination of ascorbic acid in fruits by high performance liquid chromatography[J]. Life Science Instruments, 2005, 3(4): 38-40. doi: 10.3969/j.issn.1671-7929.2005.04.009
[19]	汪小娉, 宋江峰, 李大婧, 等. 真空微波干燥对南瓜主要类胡萝卜素的影响[J]. 食品科学,2016,37(21):91−96. [WANG X P, SONG J F, LI D J, et al. Effect of vacuum microwave drying on main carotenoids of pumpkin[J]. Food Science,2016,37(21):91−96. doi: 10.7506/spkx1002-6630-201621016 WANG X P, SONG J F, LI D J, et al. Effect of vacuum microwave drying on main carotenoids of pumpkin[J]. Food Science, 2016, 37(21): 91-96. doi: 10.7506/spkx1002-6630-201621016
[20]	李静, 聂继云, 毋永龙. Folin-Ciocalteus法测定马铃薯中的总多酚[J]. 中国马铃薯,2014,28(1):27−30. [LI J, NIE J Y, WU Y L. Determination of total polyphenols in potatoes by Folin-Ciocalteus method[J]. Chinese Potato,2014,28(1):27−30. doi: 10.3969/j.issn.1672-3635.2014.01.008 LI J, NIE J Y, WU Y L. Determination of total polyphenols in potatoes by Folin-Ciocalteus method[J]. Chinese Potato, 2014, 28(1): 27-30. doi: 10.3969/j.issn.1672-3635.2014.01.008
[21]	CHENLO F, MOREIRA R, FEMA'NDEZ Herrero C, et al. Experimental results and modeling of the osmotic dehydration kinetics of chestnut with glucose solutions[J]. Journal of Food Engineering,2006,74(3):324−334. doi: 10.1016/j.jfoodeng.2005.03.002
[22]	FIGEN K E, MUSTAFAS. Modelling of mass transfer during osmotic dehydration of apples[J]. Journal of Food Engineering,2000,46(4):243−250. doi: 10.1016/S0260-8774(00)00084-4
[23]	王俊涛. 固体糖渍对芒果脱水传质和品质的影响研究[D]. 广西: 广西大学, 2020. WANG J T. Study on the effect of solid sugar on mango dehydration mass transfer and quality[D]. Guangxi: Guangxi University, 2020.
[24]	赵金红, 胡锐, 刘冰, 等. 渗透脱水前处理对芒果冻结速率和品质的影响[J]. 农业机械学报,2014,45(2):220−227. [ZHAO J H, HU R, LIU B, et al. Effects of osmotic dehydration pretreatment on freezing rate and quality of mango[J]. Journal of Agricultural Machinery,2014,45(2):220−227. doi: 10.6041/j.issn.1000-1298.2014.02.037 ZHAO J H, HU R, LIU B, et al. Effects of osmotic dehydration pretreatment on freezing rate and quality of mango[J]. Journal of Agricultural Machinery, 2014, 45(2): 220-227. doi: 10.6041/j.issn.1000-1298.2014.02.037
[25]	江龙. 不同贮藏温度下丝瓜营养成分变化研究[J]. 大众标准化,2020(24):255−256. [JIANG L. Study on the changes of nutrient composition of loofah under different storage temperatures[J]. Mass Standardization,2020(24):255−256. doi: 10.3969/j.issn.1007-1350.2020.24.125 JIANG L. Study on the changes of nutrient composition of loofah under different storage temperatures[J]. Mass Standardization, 2020(24): 255-256. doi: 10.3969/j.issn.1007-1350.2020.24.125
[26]	KUCNER A, KLEWICKI R, SJKA M. The influence of selected osmotic dehydration and pretreatment parameters on dry matter and polyphenol content in highbush blueberry (Vaccinium corymbosum L.) fruits[J]. Food and Bioprocess Technology,2013,6(8):2031−2047. doi: 10.1007/s11947-012-0997-0
[27]	卢映洁, 任广跃, 段续, 等. 热风干燥过程中带壳鲜花生水分迁移特性及品质变化[J]. 食品科学,2020,41(7):86−92. [LU Y J, REN G Y, DUAN X, et al. Water migration characteristics and quality changes of fresh flowers with shells during hot air drying[J]. Food Science,2020,41(7):86−92. doi: 10.7506/spkx1002-6630-20190311-134 LU Y J, REN G Y, DUAN X, et al. Water migration characteristics and quality changes of fresh flowers with shells during hot air drying[J]. Food Science, 2020, 41(7): 86-92. doi: 10.7506/spkx1002-6630-20190311-134
[28]	李娜, 李瑜. 利用低场核磁共振技术分析冬瓜真空干燥过程中的内部水分变化[J]. 食品科学,2016,37(23):84−88. [LI N, LI Y. Using low-field NMR technology to analyze the internal moisture changes of wax gourd during vacuum drying[J]. Food Science,2016,37(23):84−88. doi: 10.7506/spkx1002-6630-201623014 LI N, LI Y. Using low-field NMR technology to analyze the internal moisture changes of wax gourd during vacuum drying[J]. Food Science, 2016, 37(23): 84-88. doi: 10.7506/spkx1002-6630-201623014
[29]	LU Z, SEETHARAMN K. ¹H nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) studies of water mobility in dough systems containing barley flour[J]. Cereal Chemistry,2013,90(2):120−126. doi: 10.1094/CCHEM-09-12-0116-R
[30]	陈童, 张慜, 陈晶晶. 超声波辅助渗透脱水处理及其对西兰花冻结品质的影响[J]. 食品与生物技术学报,2020,39(4):33−40. [CHEN T, ZHANG M, CHEN J J. Ultrasonic assisted osmotic dehydration and its effect on frozen quality of broccoli[J]. Journal of Food and Biotechnology,2020,39(4):33−40. doi: 10.3969/j.issn.1673-1689.2020.04.005 CHEN T, ZHANG M, CHEN J J. Ultrasonic assisted osmotic dehydration and its effect on frozen quality of broccoli[J]. Journal of Food and Biotechnology, 2020, 39(4): 33-40. doi: 10.3969/j.issn.1673-1689.2020.04.005
[31]	朱文学, 尤泰斐, 白喜婷, 等. 基于低场核磁的马铃薯切片干燥过程水分迁移规律研究[J]. 农业机械学报,2018,49(12):364−370. [ZHU W X, YOU T F, BAI X T. Study on water transfer during potato slice drying based on low field NMR[J]. Journal of Agricultural Machinery,2018,49(12):364−370. doi: 10.6041/j.issn.1000-1298.2018.12.043 ZHU W X, YOU T F, BAI X T. Study on water transfer during potato slice drying based on low field NMR[J]. Journal of Agricultural Machinery, 2018, 49(12): 364-370. doi: 10.6041/j.issn.1000-1298.2018.12.043
[32]	张鹏飞, 吕健, 毕金峰, 等. 超声及超声渗透预处理对红外辐射干燥特性研究[J]. 现代食品科技,2016,32(11):197−202. [ZHANG P F, LÜ J, BI J F, et al. Study on infrared radiation drying characteristics of ultrasonic and ultrasonic penetration pretreatment[J]. Modern Food Technology,2016,32(11):197−202. ZHANG P F, LÜ J, BI J F, et al. Study on infrared radiation drying characteristics of ultrasonic and ultrasonic penetration pretreatment[J]. Modern Food Technology, 2016, 32(11): 197-202.

Supplements (0)

Cited By

Cited by

Periodical cited type(11)

1.	孟春杨，吴玉田，彭蕾，钟雪，邹璐，刘文政，周贻兵. 超高效液相色谱-串联质谱法检测卤肉中4种β-受体激动剂残留. 食品工业科技. 2024(01): 277-283 . 本站查看
2.	许晶晶，邵彪，管燕淼，李玲玉，钱佳燕. 市售牛肉中瘦肉精残留检测及风险评估. 福建分析测试. 2024(02): 7-15 .
3.	郑梓扬. 一站式QuEChERS法结合UPLC-MS/MS测定动物性食品中18种β-受体激动剂残留. 食品安全导刊. 2024(16): 101-107 .
4.	范力欣，杨丽琼，任晓伟，杨层层，孟志娟，范素芳. PRi ME MCX固相萃取柱结合超高效液相色谱-串联质谱法测定乳及乳制品中25种β-受体激动剂. 乳业科学与技术. 2024(03): 16-25 .
5.	莫紫梅，王海波，袁光蔚，叶金，吴宇，伍先绍. 六堡茶中多种真菌毒素测定前处理方法的优化. 中国食品添加剂. 2023(02): 255-267 .
6.	龚波，王峻，董文婷，陈向丹，李菁菁，金秀娥，周平. 超高效液相色谱-串联质谱法测定猪尿中7种α_2-受体激动剂残留. 中国兽药杂志. 2023(07): 16-24 .
7.	董洁琼，肖琎，周鑫，李宁，王雪松，康俊杰. 超高效液相色谱-串联质谱测定畜肉中14种β-受体激动剂. 色谱. 2023(12): 1106-1114 .
8.	刘学芝，赵英莲，马跃，董诗诗，王彬，张洋. 超高效液相色谱-串联质谱法测定猪肉、鸡蛋、牛奶中9种食源性兴奋剂类药物残留. 色谱. 2022(02): 148-155 .
9.	王溪，凌映茹，张昊，吉文亮. 超高效液相色谱-串联质谱法检测婴儿米粉中11种有机磷阻燃剂. 食品工业科技. 2022(17): 298-305 . 本站查看
10.	王莉莉，张楠，刘平，刘伟，李丽萍，吴国华，赵榕，范赛. 通过式固相萃取柱结合QuEChERS前处理技术-液相色谱串联质谱法快速测定熟肉食品中4种β_2-受体激动剂残留. 食品安全质量检测学报. 2021(09): 3771-3776 .
11.	王莉莉，陈雪营，张楠，刘平，刘伟，李丽萍，吴国华，赵榕，范赛，闫薪竹. 基质分离固相萃取-液相色谱-串联质谱法快速测定牛肉中4种β_2-受体激动剂类兽药残留. 食品安全质量检测学报. 2021(11): 4647-4653 .