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Contemporary Engineering Sciences, Vol. 11, 2018, no. 46, 2257 - 2272
HIKARI Ltd, www.m-hikari.com
https://doi.org/10.12988/ces.2018.85205
Evaluation of Mass Transfer During the
Osmotic Dehydration of Pumpkin Slices
(Sicana odorifera naud)
Diofanor Acevedo Correa1, Piedad Montero Castillo1 and Raúl José Martelo2
1 Research Group Innovación y Desarrollo Agropecuario y Agroindustrial
Universidad de Cartagena, Av. Consulado, Street 30 No. 48-152
130015 Cartagena de Indias, Colombia
2 Faculty of Engineering, Research Group in Communications and Informatics
Technologies GIMATICA, University of Cartagena, Colombia
Copyright © 2018 Diofanor Acevedo Correa, Piedad Montero Castillo and Raúl José Martelo.
This article is distributed under the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is
properly cited.
Abstract
The objective of the present investigation was to evaluate the mass transfer during
the osmotic dehydration of odor gourd slices (Sicana odorifera naud). Pumpkin
slices were immersed in a hypertonic solution of sucrose during time intervals of
1, 2, 4, 6, 8 and 10 hours, three temperature levels of 30, 40 and 50 ° C were used
and three levels of solution concentration osmotic (45%, 55% and 65%) with a
fruit ratio: 1: 6 solution. It was found that the loss of humidity, weight loss and
gain of solids varied significantly with the increase in temperature and / or
concentration, giving the best conditions at a temperature of 50 ° C, concentration
of 65 ° Brix and 6h of process, being the concentration of the solution and the
temperature the variable that most influenced during the osmotic dehydration of
pumpkin slices.
Keywords: kinetics, solid gain, moisture loss and weight loss
1. Introduction
Colombia hosts a large number of native fruit species of potential interest to the
2258 Diofanor Acevedo Correa et al.
agricultural industry, which are sources of nutrients and income for the local
population. However, the nutritional value of these fruits is still small. The
Caribbean Region presents environmental conditions that contribute to the
diversity of food sources, including autochthonous fruits [1]. These fruits
contribute to feed the local population and can play an important role in food
security and food sovereignty for many families, especially those in the more
remote rural areas. The fruits can contribute to improve the quality of life of the
individuals that consume them, since they are rich in antioxidants that are
associated with the reduction of the risk of developing diseases caused by
oxidative stress. The functional properties of these fruits have been widely
attributed to their high levels of phenolic compounds, carotenoids and ascorbic
acid [2]. The genus Sicana belongs to the botanical family Cucurbitaceae, which
comprises a group of native Brazilian plants found in the northeastern and
southeastern regions, and spread through Central and South America as (Mexico,
Guatemala, El Salvador, Nicaragua, Costa Rica, Puerto Rico, Cuba, Panama,
Venezuela, Colombia, Peru and Bolivia) [3].
Now, Sicana Odorifera (Vell), a plant belonging to the group of curbitáceas
families, are rich in bioactive compounds such as carotenoids and antioxidant
vitamins. This herbaceous fruit of rapid growth and high altitude (15m) or more.
Its fruit is known as melon de olor, melon peach, pumpkin de olor, name that
mostly refers to its sweet, strong and pleasant aroma and these fruits are
consumed fresh or prepared in desserts, preserves, etc. The shape is almost
cylindrical, 30 to 60cm long, hard shell, purple, smooth and shiny. The seeds are
oval, light brown and bordered by a dark brown [4]. At maturity, the pulp is firm
and orange yellow, being hard and juicy, which is consumed as refreshing or
sliced, used to make jams, for that reason a good alternative for its preservation
and prolongation of its useful life is to subject it to processes of osmotic
dehydration (OD).
OD is a preservation technique used to prolong the shelf life of fruits, especially
those with high humidity. Its purpose is to reduce water and moisture activity by
submerging the fruit in a hypertonic solution, in this process there is an important
water outlet from the product to the solution and a solute entry from the solution
to the food [5]. We can distinguish three types of osmotic solutions, hypotonic;
which contains less solute molecules than food, isotonic; which contains a similar
concentration of solutes compared to food and finally hypertonic; which is the
most widely used in the processes of osmotic dehydration, this is characterized by
containing more molecules of solute than food material [6].
In osmotic dehydration different solutions can be used, such as sucrose, fructose,
glucose, corn syrup, honey and sodium chloride, the latter being generally used
for vegetables and meats. These agents must be able to generate a difference of
high osmotic pressure that favors the dehydration of the product, for which these
solutions must be rich in solutes [7]. The efficiency of this process depends on a
Evaluation of mass transfer during the osmotic dehydration 2259
number of factors, including the type of osmotic substance, its concentration,
temperature and time of exposure, as well as the shape and structure of the food
[5].
Ciurzynska et al., [8], reported that the choice of optimal parameters such as
temperature, concentration of solution and type of osmotic substance are very
important for product quality and greater efficiency of mass exchange [8]. On the
other hand Vega-Galvez et al., [9] demonstrated that with a high concentration of
osmotic solution and at a temperature of 30 ° C, the moisture output and the gain
of soluble solids occurred during the osmotic dehydration of the Chilean papaya
can be accelerated [9]. In addition Tirado et al., [10] Confirmed a strong influence
of the type of osmotic solution, as well as the concentration and the time of
exposure in the gain of solids, the loss of weight and humidity in an osmotically
dehydrated pineapple [10]. The objective of the present investigation was to
evaluate the influence of the variables of temperature, sucrose concentration and
time on the kinetics of weight loss, moisture loss, solids gain and pH during the
osmotic dehydration of Sicana Odorifera.
2. Methodology
2.1 Raw Materials
We worked with pumpkin odor (Sicana odoriferous), they were acquired in the
town of El Carmen de Bolivar. Fruits with a state of maturity of color 6 were
chosen indicating a completely orange coloration and a level of total soluble
solids in a range of 14.5 to 15.6 ° Brix. The fruit was washed and disinfected with
hydrochloric acid (100 ppm), peeled and cut into sheets 3 cm long x 2. cm high
and 0.5 cm thick. The sucrose used for the preparation of the osmotic solutions
was also purchased at a supermarket in the city.
2.2 Osmotic Dehydration
Osmotic solutions of commercial sucrose were prepared at three different
concentrations (45 °Brix, 55 °Brix and 65 °Brix), these were controlled using an
HPD009 refractometer. Temperatures of 30 °C, 40 °C and 50 °C were used. The
pumpkin slices of odor were immersed in different beakers of 1000mL each. A
fruit ratio was used: solution of 1: 6. The containers were placed in a
thermoregulated water bath to control and keep the working temperature constant.
2.3 Analytical Determinations
The moisture content was analyzed with the method 934.06 of the AOAC [11]
using a furnace at 105 °C for 10 h, the pH was determined by direct reading using
a pH meter portable model HI 83141 and the concentration of solids soluble by
means of an HPD009 refractometer. The analyzes were performed in triplicate at
2260 Diofanor Acevedo Correa et al.
time intervals of 1h, 2h, 4h, 6h, 8h and 10h, reporting the mean values. To
determine the variation of mass, an analytical balance SETRA brand (HI-410S,
USA) of 0.01g precision was used.
For calculate the weight loss (% WL) Equation 1 was used.
% 𝑊𝐿 =𝑝1 − 𝑝2
𝑝1𝑥 100
(1)
Where p1 represents the initial weight and p2 is the final weight.
To calculate the moisture loss (% ML) equation 2 was used.
% 𝑀𝐿 =ℎ1 − ℎ2
ℎ1𝑥 100
(2)
Where h1 represents initial weight and h2 is the final weight.
The gain of soluble solids (% SG) was calculated using equation 3.
𝑆𝐺% =°𝐵𝑟𝑖𝑥2 − °𝐵𝑟𝑖𝑥1
°𝐵𝑟𝑖𝑥 1𝑥 100
(3)
Where ° Brix2 is final Brix degrees and ° Brix1 represents initial Brix degrees.
2.4 Exprimental Design
54 experiments were carried out, the experimental design used was based on a 32
factorial design with 6 replicas equivalent to the times of 1h, 2h, 4h, 6h, 8h and
10h, being the temperature (T) and concentration (C) the two factors to study,
each with three levels. The response variables used were pH, soluble solids gain
(% SG), weight loss (% WL) and moisture loss (% ML).
2.5 Statistical Analysis
Statgraphics Centurión XII for Windows software was used for the statistical
analysis of the experimental data. The statistical significance of the effects was
analyzed using a simple and factorial analysis of variance (ANOVA) (p <0.05).
All these analyzes were performed in triplicate and were performed with a
confidence level of 95%.
Evaluation of mass transfer during the osmotic dehydration 2261
3. Results
3.1 Solid Gains (%SG)
Figures 1, 2 and 3 show the% SG at 45, 55 and 65 °Brix of the osmotic solution
(sucrose) with respect to the different temperatures (30 °C, 40 °C and 50 °C) used
in the process. It is observed that the temperature and concentration of the osmotic
solutions had a marked influence on the SG, showing that at higher temperatures
and higher concentrations of sucrose they led to a greater transfer of solids up to
253% in a 10-h interval. Similar results were reported by Zapata et al., [12] in the
osmotic dehydration of pineapples, which for a similar temperature range and
after 6 h of the process obtained a SG of 252%. The influence of the temperature
in the SG can be explained due to the stimulation of the molecular movement and
the increase of the cellular permeability, in such a way that there is an increase in
the speed of transfer of matter and a much higher solute input [13]. Furthermore,
the GS due to the influence of the high concentration of the osmotic solution can
be attributed to the fact that there is a higher osmotic pressure caused by this
concentration, which favors a higher transfer of solutes [10].
Figure 1. Solid Gains (%GS) at 45 °Brix at temperatures of 30, 40 and 50 ° C
0
20
40
60
80
100
120
140
160
180
0 2 4 6 8 10 12
30
40
50
Soli
d G
ains
(%)
Time (h)
2262 Diofanor Acevedo Correa et al.
Figure 2. Solid Gains (%GS) at 55 °Brix at temperatures of 30, 40 and 50 ° C
Figure 3. Solid Gains (%GS) at 65 °Brix at temperatures of 30, 40 and 50 ° C
On the other hand, there is a greater transfer of solids from the solute to the
product in the first 6 hours of the process, then the SG rate decreased showing a
much lower transfer compared to the first hours. Tirado et al., [10] Reported
similar results in the osmotic dehydration of pineapple using different osmotic
solutions, these showed an increase in the SG of solids due to a higher
concentration of the solution and observed differences in the SG speed in the first
3h at a concentration of 50% ° Brix, then after about 6 hours of the process, it
reached a state of quasi-equilibrium, where SG remained the same until
osmodehydration was completed [10].
0
50
100
150
200
250
300
0 2 4 6 8 10 12
30
40
50
So
lid
Gai
ns
(%)
Time (h)
0
50
100
150
200
250
300
0 2 4 6 8 10 12
30
40
50
Soli
dG
ain
s (%
)
Time (h)
Evaluation of mass transfer during the osmotic dehydration 2263
3.2 Weight Loss (%WL)
Weight loss (% WL) is an indirect measure of water loss (% WL) in foods that
undergo osmotic dehydration processes, which is important to consider when
transporting or storing large quantities of product [12]. Figures 4, 5 and 6 show
that the weight loss depends to a large extent on the concentration of the osmotic
solution used, at a higher concentration, in this case 65 ° Brix (Figure 6). A
greater percentage of weight loss is evidenced (69.7% 9) compared to the lower
concentration of 45 ° Brix (Figure 4), even doubling that value (27.2%).
Coinciding this behavior with that reported by Tirado et al., [10] where the weight
loss was more significant as the concentration of the osmotic medium increased
[10]. For this case the temperature did not greatly influence the weight loss of the
pineapple samples, this behavior is much better observed in Figures 5 and 6,
where the variation of weight reduction at different temperatures (30°C, 40°C and
50°C) was not as significant.
Figure 4. Weight loss (% WL) at 45 ° Brix at temperatures of 30, 40 and 50 ° C
0
5
10
15
20
25
30
0 2 4 6 8 10 12
30
40
50
Wei
ght
Loss
(%)
Time (h)
2264 Diofanor Acevedo Correa et al.
Figure 5. Weight loss (% WL) at 55 ° Brix at temperatures of 30, 40 and 50 ° C
Figure 6. Weight loss (% WL) at 65 ° Brix at temperatures of 30, 40 and 50 ° C
0
5
10
15
20
25
30
35
40
45
0 2 4 6 8 10 12
30
40
50
Time (h)
Wei
gh
t L
oss
(%
)
0
10
20
30
40
50
60
70
80
0 2 4 6 8 10 12
30
40
50
Time (h)
Wei
ght
Loss
(%
)
Evaluation of mass transfer during the osmotic dehydration 2265
3.3 Moisture Loss (%ML)
At the time of immersing a food material in a hypertonic solution, the cells in the
first layer of the material come in contact with the solution and water loss begins
due to the concentration gradient between the hypertonic solution and the cells,
which leads to a contraction of the material. After the loss of water from the first
layer a chemical potential difference of the water forms between the cells of the
first layer and the cells of the second layer. Then, these cells of the second layer
begin to pump water into the structure of the first layer causing a contraction. This
continuous process of mass transfer and tissue contraction extends from the
surface to the center of the material with the passage of the time of exposure of
the food to the hypertonic solution [14].
The most significant changes in moisture loss (% ML) of the product occurred
during the first 6 hours of the process (Figures 7, 8 and 9). This behavior was
similar to that reported by Tirado et al., [10] and Park et al., [14]. Giving the
impression that moisture loss was faster during the initial period, after 6h there is
a loss of water in the product but the variations are not as significant in terms of
the moisture transfer rate for all ranges of water temperature. The values of
humidity loss in the first 6h were in a range of 46% to 72% (Figures 7, 8 and 9),
being above the values reported by Zahoor and MA [15], which for samples of
pineapples dehydrated osmotically in solutions of Sucrose moisture loss after
240min was 39.079% to 46.32% of the initial weight of the pineapple [15].
Also in Figures 7, 8 and 9 it is observed that water loss was more evident as the
concentration of solute and temperature increases. Ahmed at al., Explained the
influence of temperature due to the plasticizing effect of cell membranes and also
to the lower viscosity of the osmotic medium. They found that the impact of
temperature on the kinetics of moisture loss without imparting any effect on solid
gain is more obvious between 30 and 60 ° C for vegetables and fruits [16]. On the
other hand Azoubel et al., [17] indicated that the increase in the concentration of
the osmotic solution results in an increase in the pressure gradients and, therefore,
higher values of water loss; which leads to a much greater gain of soluble solids
(% GS) [17]. With these results, some benefits could be obtained when obtaining
products that require a high reduction in moisture content and that require much
higher concentrations of soluble solids.
2266 Diofanor Acevedo Correa et al.
Figure 7. Moisture Loss (% ML) at 45 ° Brix at temperatures of 30, 40 and 50 °
C.
Figure 8. Moisture Loss (% ML) at 55 ° Brix at temperatures of 30, 40 and 50 °
C.
0
5
10
15
20
25
30
35
40
45
50
0 2 4 6 8 10 12
30
40
50
Mo
istu
re L
oss
(%
)
Time (h)
0
10
20
30
40
50
60
70
0 2 4 6 8 10 12
30
40
50
Time (h)
Mois
ture
Loss
(%
)
Evaluation of mass transfer during the osmotic dehydration 2267
Figure 9. Moisture Loss (% ML) at 65 ° Brix at temperatures of 30, 40 and 50 °
C.
3.4 pH variation
The pH of the pumpkin odor slices was measured with a pH meter before
subjecting the osmotic dehydration process, the average value obtained for fresh
fruit was 5.5. After the dehydration time had elapsed (10h) no high pH variations
were observed (Figure 10, 11 and 12), with the maximum point obtained being
6.3, when comparing the values with fresh fruit a slight increase in pH was
observed. Angelini [18], reported similar values in osmotic kiwi dehydration,
which presented higher pH values than natural fruit. However, De Castro et al.,
[19] has different results in the osmotic dehydration of the guava slices, they
present a small decrease in pH, which was attributed to a concentration of
hydrogen ions caused by the elimination of water. In contrast, Bernardi et al., [20]
did not report significant differences between the pH values obtained for natural
mango fruits and for osmodehydrated fruits, which indicates that during the
osmotic dehydration process there was no difference in the loss of organic
symptoms.
0
10
20
30
40
50
60
70
80
0 2 4 6 8 10 12
30
40
50
Time (h)
Mo
istu
re L
oss
(%)
2268 Diofanor Acevedo Correa et al.
Figure 10. pH variation at 45 ° Brix at temperatures of 30, 40 and 50 ° C
Figure 11. pH variation at 55 ° Brix at temperatures of 30, 40 and 50 ° C
5,4
5,5
5,6
5,7
5,8
5,9
6
6,1
6,2
0 2 4 6 8 10 12
30
40
50
Time (h)
pH
V
aria
tio
n
5,4
5,5
5,6
5,7
5,8
5,9
6
6,1
6,2
6,3
6,4
0 2 4 6 8 10 12
30
40
50
pH
V
aria
tion
Time (h)
Evaluation of mass transfer during the osmotic dehydration 2269
Figure 12. pH variation at 65 ° Brix at temperatures of 30, 40 and 50 ° C
3.5 Statistical analysis
The results of ANOVA showed that the concentration of osmotic solution,
temperature and time, with a p-value less than 0.05, were highly significant for%
SG,% WL and% ML during the osmotic dehydration of the pumpkin (Table 1).
However, in the case of pH variation, the temperature showed a p-value greater
than 0.05, so it can be deduced that this variable did not influence significantly. In
addition, the different interactions between the type of temperature factor (A),
concentration of osmotic solution (B) and time (C) were also evaluated, and it was
observed that for all interactions AB, AC and BC there were no significant
differences when presenting a p-value above 0.05. According to the statistical
analysis it can be inferred that the behavior of the response variables % SG,% WL
and % ML during the process of osmotic dehydration of pumpkin samples was
determined by the concentration of the osmotic solution, temperature and time it
means that the process was controlled and influenced by said variables.
Table 1. Analysis of variance of the process variables
Effect Weight Loss Moisture loss Solid gain pH variation
F
Reaso
n
P
Value
F
Reaso
n
P
Value
F
Reaso
n
P
Value
F
Reaso
n
P
Value
A:Temperatur
e
14.52 0.000
4
6.29 0.015
6
62.11 0.000
0
0.87 0.356
5
B:Concentrati
on
80.54 0.000
0
29.61 0.000
0
42.13 0.000
0
6.57 0.013
6
5,4
5,5
5,6
5,7
5,8
5,9
6
6,1
6,2
6,3
6,4
0 2 4 6 8 10 12
30
40
50
pH
Var
iati
on
Time (h)
2270 Diofanor Acevedo Correa et al.
Table 1. (Continued): Analysis of variance of the process variables
C:Time 221.06 0.0000 163.77 0.0000 247.43 0.0000 207.92 0.0000
AB 0.17 0.6863 0.57 0.4542 0.21 0.6506 0.88 0.3531
AC 0.10 0.7586 0.68 0.4137 4.14 0.0477 0.82 0.3704
BC 6.65 0.0131 5.73 0.0207 1.10 0.2990 5.50 0.0233
4. Conclusion
There was an influence of the concentration of the osmotic solution, temperature
and time in the osmotic dehydration of pumpkin odor slices. It was found that
moisture loss, weight loss and solids gain increased with increasing temperature
and / or concentration, giving the best conditions at a temperature of 50 ° C and a
concentration of 65 ° Brix at 6 hours. The most significant changes in the kinetics
occurred between the first 6 hours of the process. According to the statistical
analysis, the process was controlled and influenced by the concentration of the
osmotic solution, temperature and time.
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Received: May 16, 2018; Published: June 20, 2018