Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl


Preferences help
enabled [disable] Abstract
Number of results
2013 | 34 | 1 | 51-62

Article title

Quality Aspects of Fruit and Vegetables Dried Convectively with Osmotic Pretreatment


Title variants

Languages of publication



This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.









Physical description


1 - 03 - 2013
02 - 04 - 2013


  • Poznań University of Technology, Institute of Technology and Chemical Engineering, Pl. Marii Skłodowskiej Curie 2, 60-965 Poznań, Poland
  • Poznań University of Technology, Institute of Technology and Chemical Engineering, Pl. Marii Skłodowskiej Curie 2, 60-965 Poznań, Poland
  • Poznań University of Technology, Institute of Technology and Chemical Engineering, Pl. Marii Skłodowskiej Curie 2, 60-965 Poznań, Poland


  • Chavan U.D., Prabhukhanolkar A.E., Pawar V.D., 2010. Preparation of osmotic dehydrated ripe banana slices. J. Food Sci. Technol., 47, 380-386. DOI: 10.1007/s13197-010-0063-8.[WoS][Crossref]
  • Chua K.J., Chou S.K., Mujumdar A.S., Ho J.C., Hon C.K., 2004. Radiant-convective drying of osmotic treated agro-products effect on drying kinetics and product quality. Food Control, 15, 145-158. DOI: 10.1016/S0956-7135(03)00026-4.[Crossref]
  • Fagunwa A.O., Koya O.A., Faborode M.O., 2009. Development of an intermittent solar dryer for cocoa beans. Agric. Eng. Int.: CIGR Ejournal. XI, manuscr. no. 1292.
  • Fernandes F.A.N., Rodrigues S., Gaspareto O.C.P., Oliveira E.L., 2006. Optimization of osmotic dehydration of bananas followed by air-drying. J. Food Eng., 77, 188-193. DOI: 10.1016/j.jfoodeng.2005.05.058.[Crossref][WoS]
  • Figiel A., 2010. Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuummicrowave methods. J. Food Eng., 98, 461-470. DOI: 10.1016/j.jfoodeng.2010.01.029.[WoS][Crossref]
  • Gokhale S.V., Lele S.S., 2011. Dehydration of red beet root (Beta vulgaris) by hot air drying process optymization and mathematical modelling. Food Sci. Biotechnol., 20, 955-964. DOI: 10.1007/s10068-011-0132-4.[WoS][Crossref]
  • Gokhale S.V., Lele S.S., 2012. Optimization of convective dehydration of beta vulgaris for color retention. FoodBioprocess Technol., 5, 868-878. DOI: 10.1007/s11947-010-0359-8.[Crossref]
  • Kadam D. M., Dhingra D., 2009 Mass transfer kinetics of banana slices during osmo-convective drying. J. FoodProc. Eng. DOI: 10.1111/j.1745-4530.2009.00373.x.[Crossref]
  • Kowalska H., Lenart A., 2001. Mass exchange during osmotic pretreatment of vegetables. J. Food Eng., 49, 137-140 DOI: 10.1016/S0260-8774(00)00214-4.[Crossref]
  • Kowalski S.J., Mierzwa D., 2011. Influence of preliminary osmotic dehydration ondrying kinetics and final quality of carrot. Chem. Process Eng., 32, 185-194 DOI: 10.2478/v10176-011-0014-6.[Crossref][WoS]
  • Kowalski S.J., Mierzwa D., Śronek B., 2009. Drying of osmotically dehydrated biological materials. Chem. Process Eng., 30, 559-568.
  • Li W., Shao Y., Chen W., Jia W., 2011. The effects of harvest maturity on storage quality and sucrosemetabolising enzymes during banana ripening. Food Bioprocess. Technol., 4,1273-1280 DOI: 10.1007/s11947-009-0221-z.[Crossref][WoS]
  • Loginova K.V., Lebovka N.I., Vorobiev E., 2011. Pulsed electric field assisted aqueous extraction of colorants from red beet. J. Food. Eng., 106, 127-133 DOI: 10.1016/j.jfoodeng.2011.04.019.[Crossref][WoS]
  • Manivannan P., Rajasimman M., 2009. Optimization of process parameters for the osmotic dehydration of beetroot in sugar solution. J. Food Eng., 34, 804-824 DOI: 10.1111/j.1745-4530.2009.00436.x.[WoS][Crossref]
  • Menezes E.W. Tadini C.C., Tribess T.B., Zuleta A., Binaghi J., Pak N., Vera G., Dan M.C.T., Bertolini A.C., Cordenunsi B.R., Lajolo F.M., 2011. Chemical composition and nutritional value of unripe banana flour (Mussaacuminata, var. Nanicão). Plant Foods Hum. Nutr., 66, 231-237. DOI: 10.1007/s11130-011-0238-0.[Crossref]
  • Mujumdar A.S. (Ed.), 2007. Handbook of industrial drying. Third edition, Taylor & Francis Group, New York.
  • Mujumdar A.S., Law C.L., 2010. Drying technology: Trends and applications in postharvest processing. FoodBioprocess. Technol., 3, 843-852. DOI: 10.1007/s11947-010-0353-1.[Crossref]
  • Nastaj J., Witkiewicz K., 2004. Theoretical analysis of vacuum freeze drying of biomaterials at contact-radiantmicrowave heating. Chem. Process Eng., 25, 505-525.
  • Pabis S., 1999. The initial phase of convection drying of vegetables and mushrooms and the effect of shrinkage. J. Agric. Eng. Res., 72, 187-195. DOI: 10.1006/jaer.1998.0362.[Crossref]
  • Pabis S., Jaros M., 2002. The first period of convection drying of vegetables and the effect of shape-dependent shrinkage. Biosyst. Eng., 81, 201 - 211. DOI: 10.1006/bioe.2001.0015.[Crossref]
  • Pakowski Z., Adamski R., 2007. The comparison of two models of convective drying of shrinking materials using apple tissue as an example. Drying Technol., 25, 1139-1149. DOI: 10.1080/07373930701438428.[WoS][Crossref]
  • Pan Y.K., Zhao L.J., Zhang Y., Chen G., Mujumdar A.S., 2003. Osmotic dehydration pretreatment in drying of fruits and vegetables. Drying Technol., 21, 1101-1114. DOI: 10.1081/DRT-120021877.[Crossref]
  • Patkai G., Barta J., Varsanyi I., 1997. Decomposition of anticarcinogen factors of the beetroot during juice and nectar production. Cancer Letters, 114, 105-106. DOI: 10.1016/S0304-3835(97)04636-3.[PubMed][Crossref]
  • Piasecka E., Uczciwek M., Klewicki R., Konopacka D., Mieszczakowska-Frąc M., Szulc M., Bonazzi C., 2012. Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convetively dried and osmo-freeze-dried fruits. J. Food Proces. Preserv., 1745-4549. DOI: 10.1111/j.1745-4549.2011.00637.x.[Crossref]
  • Potter J.D., 1997. Cancer prevention: Epidemiology and experiment. Cancer Letters, 114, 7-8. DOI: 10.1016/S0304-3835(97)04615-6.[WoS][Crossref]
  • Sagar V.R., Suresh Kumar P., 2010. Recent advantages in drying and dehydration of fruits and vegetables: A review. J. Food Sci. Technol., 47, 15-26. DOI: 10.1007/s13197-010-0010-8.[WoS][Crossref]
  • Witrowa-Rajchert D., Rząca M., 2009. Effect of drying method on the microstructure and physical properties of dried apples. Drying Technol., 27, 903-909. DOI: 10.1080/07373930903017376.[Crossref]

Document Type

Publication order reference


YADDA identifier

JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.