Comparative Study of Mass Transfer in Wet and Dry Osmotic Dehydration

Focusing on Mode n Food Indus y (FMFI) Volume 2 Issue 3, Augus 2013 www. m i-jou nal.o g 111 Compa a i e S udy o Mass T ans e in We and D y Osmo ic Dehyd a ion I ene Peinado*1, Es ela Rosa2, Ana He edia3, Ana And és4 1Depa men o Biology, Food and Nu i ion, Heal h and Li e Sciences, No humb ia Uni e si y, Newcas le Ci y Campus, Ellison Place, Newcas le Upon Tyne, NE1 8ST, UK 2-4Ins i u e o Food Enginee ing o De elopmen , Uni e si a Poli ècnica de València P.O. Box 46022 Valencia, Spain *1i ene.pa do@no humb ia.ac.uk; 2es oba @doc o .up .es; 3anhegu@ al.up .es; 4aand es@ al.up .es Abs ac The di e ences in he ex e nal osmo ic medium, d y o dissol ed osmo ic agen and i s concen a ion (cons an o a iable) can signi ican ly in luence he kine ics o mass ans e . The objec i e o his wo k was o compa e wa e and solu e anspo du ing he osmo ic dehyd a ion o s awbe y pieces unde di e en ex e nal condi ions, we o d y osmo ic agen , wi h a ying ypes o suga (suc ose, uc ose and isomal ulose). The e olu ion o he liquid phase concen a ion as well as he ne luxes unde he di e en scena ios was desc ibed and modelled. Resul s showed ha mass ans e kine ics we e highe when he concen a ion o he ex e nal medium was a iable, in he we p ocess sligh ly supe io han in he d y p ocess. Keywo ds Isomal ulose; F uc ose; Suc ose; Mass T ans e ; Osmo ic Dehyd a ion; S awbe y In oduc ion Many s udies ocused on he in luence o he di e en a iables on mass ans e kine ics du ing osmo ic dehyd a ion o ui s can be ound in he li e a u e. In mos cases, he s udies ha e analysed he in luence o p oduc a iables (cul i a , a ie y, size, shape, e c.), osmo ic solu ion, ui : solu ion a io, ype o osmo ic agen , agi a ion o he medium, e c. (Pani e al., 2008; Nie o e al., 2004; Laza ides, e al., 1999; Maes elli, 1997; Fi o & Pas o , 1994; Le ici e al., 1985; Poin ing, 1973). The osmo ic agen s commonly used in osmo ic dehyd a ion o ui s a e concen a ed suga solu ions, and he kine ic s udies o mass ans e a e pe o med unde in e nal con ol condi ions, ha is, by using solu ion- ui a ios la ge enough o assume ha he concen a ion o he ex e nal solu ion emains cons an du ing dehyd a ion. Unde hese condi ions, in e nal con ol o wa e and soluble solid mig a ion be ween he wo phases, ui and ex e nal solu ion, is ensu ed, easily pe mi ing he es ima ion o he e ec i e di usi i y om Fick’s second law. Ne e heless, a la ge amoun o solu ion is absen in indus ial applica ions due o en i onmen al sus ainabili y, managemen and ope a ing cos s. In some cases, he osmo ic solu ion is eplaced by he use o a d y osmo ic agen as in he case o mea and ish sal ing, in which i is e y common o use d y sal in wha is called he d y sal ing p ocess. Some di e ences ha e been ound be ween we and d y sal ing o cod o ins ance. The we p ocess using b ines a ou s sal up ake, while he d y p ocess maximizes dehyd a ion o wa e ou low (And és e al., 2005; Ba a e al., 2004). Al hough in bo h cases, he same concen a ion o sal can be eached in he inal p oduc , he ope a ion yield and he ex u e o he sal ed p oduc s ongly depend on he sal ing me hod. Howe e , he use o solid suga ins ead o osmo ic solu ion o he osmo ic dehyd a ion o ui s has no been p e iously desc ibed. The di ec con ac be ween he ui and he su ounding solid suga p o okes a wa e ou pu which g adually dissol es he suga gene a ing a supe sa u a ed solu ion which will be dilu ed as dehyd a ion and he di usion o suga o he ui p og esses. The di e ences in he ex e nal osmo ic medium (d y o dissol ed and cons an o a iable concen a ion) can signi ican ly in luence ei he he kine ics o mass ans e o he magni ude o ne luxes o wa e and solu es. Suc ose has been commonly used o he osmo ic dehyd a ion o ui (He edia e al., 2010, He edia e al., 2009; Lomba d e al., 2008; Seguí e al., 2008; Gi aldo e al., 2003; Ga cía e al., 2002; Shi e al., 1995). Ne e heless, i p esen s some disad an ages om he poin o iew o human heal h such as hei high glycemic and ca iogenic indexes (Pe ei a e al., 2005; www. m i-jou nal.o g Focusing on Mode n Food Indus y (FMFI) Volume 2 Issue 3, Augus 2013 112 Zengo & Mandel, 1972; Weidenhagen & Lo enz 1957). Hence, suc ose eplacemen by uc ose and isomal ulose o ins ance, inc easingly becomes in e es ing in he acquisi ion o new heal hie p oduc s by means o osmo ic dehyd a ion. On he one hand, uc ose has a lowe glycemic index bu highe swee ene index han suc ose and glucose (Ma ínez&Ga cía, 2001). Mo eo e , i is impo an o poin ou ha isomal ulose, a suga ob ained om suc ose by means o a ansglucosila ion eac ion (Schiweck e al., 1990), cha ac e ized wi h one o he lowes glycemic and ca iogenic indexes among suga s is especially sui able o diabe ic pa ien s, child en and spo s people (Je e y e al., 2006; Pe ei a e al., 2005; Pawlak e al., 2004; Lina, Jonke & Kozianowski e al., 2002; Ma suyama e al., 1997). Ne e heless, isomal ulose p esen s some echnical handicaps such as 30% lowe solubili y and hal he swee ness o suc ose (Schiweck e al., 1990; Kaga & Mizu ani, 1985). Hence, pa ial o o al eplacemen o suc ose by uc ose and/o isomal ulose as he osmo ic agen in solu ion o solid s a e could p o ide he indus y wi h new possibili ies o de elop heal hie p oduc s by means o osmo ic dehyd a ion. The aim o his s udy was o compa e wa e and solu e anspo du ing he osmo ic dehyd a ion o s awbe y pieces unde di e en ex e nal condi ions, we and d y osmo ic agen , wi h di e en ypes o suga (suc ose, uc ose and isomal ulose), in all cases eaching he same equilib ium concen a ion. Ma e ial and Me hods Raw Ma e ial S awbe ies (F aga ia esca) acqui ed in a local supe ma ke we e so ed o elimina e damage ui s and homogenise he sample o colou , shape and ipening s age. Samples we e imme sed in chlo ina ed wa e o elimina e possible ield esidues, and we e cu in qua e s. Me hodology Samples we e equilib a ed using h ee di e en p ocesses: (1) We Osmo ic Dehyd a ion wi h Va iable concen a ion o he medium (WOD-V): he osmo ic medium used was a 60 B ix suga solu ion (suc ose o uc ose). (2) We Osmo ic Dehyd a ion wi h Cons an concen a ion o he medium (WOD-C): he osmo ic medium used was a 30 B ix suga solu ion (suc ose, uc ose o isomal ulose). (3) D y Osmo ic Dehyd a ion wi h Va iable concen a ion o he medium (DOD-V): he osmo ic medium used was solid suga (suc ose, uc ose o isomal ulose). All he expe imen s we e ca ied ou a 25 ºC. In he h ee p ocesses, he ui : solu ion a io was es ima ed om he mass balance (equa ion 1) o assu e a concen a ion o he ui liquid phase o 30 B ix a equilib ium. 𝑧𝑧𝑒𝑒𝑒𝑒 =𝑚𝑚0 𝑠𝑠·𝑥𝑥0 𝑠𝑠𝑠𝑠+𝑚𝑚0 𝑂𝑂𝑂𝑂 ·𝑦𝑦0 𝑠𝑠𝑠𝑠 𝑚𝑚0 𝑠𝑠·�𝑥𝑥0 𝑠𝑠𝑠𝑠+𝑥𝑥0 𝑤𝑤�+m0 OS (1) Whe e, zeq: Concen a ion o he soluble solu es o he liquid phase a he equilib ium s age (g soluble solids/g liquid phase); m0s: Mass o s awbe y a he beginning o he dehyd a ion p ocess (g s awbe y); m0OS: Mass o he osmo ic solu ion o solid suga a he beginning o he dehyd a ion p ocess (g osmo ic solu ion o g solid suga ); x0ss: Soluble solu e concen a ion o he s awbe y a he beginning o he dehyd a ion p ocess (g soluble solids/g s awbe y); x0w: Wa e concen a ion o he s awbe y a he beginning o he dehyd a ion p ocess (g wa e /g s awbe y); y0ss: Soluble solu e concen a ion o he osmo ic solu ion o solid suga a he beginning o he dehyd a ion p ocess (g soluble solids/g osmo ic solu ion o solid suga ). S awbe y qua e s we e placed in a plas ic baske di ided in o compa men s and imme sed in a plas ic essel con aining he osmo ic solu ion o he solid suga . A di e en p ede e mined imes (0, 30, 60, 90, 120, 150, 180, 240, 300, 420, 540, 900, 1440 1740 and 2880 min), samples (qua e s o s awbe y) we e emo ed om he osmo ic solu ion, gen ly d ied wi h abso ben pape and di ided in o h ee lo s o pe o m he analy ical de e mina ions. Samples used o he con ol o mass a ia ion we e iden i ied. Physicochemic Alanalyses All he physicochemical analyses we e ca ied ou in iplica e on esh ui , and a di e en imes du ing he osmo ic ea men . Fo mass con ol as well as o he physicochemical de e mina ions, analy ical balances wi h 0.0001 g p ecision we e used. Mois u e con en was de e mined g a ime ically by d ying o cons an weigh in a acuum o en a 60ºC (me hod 20.103 AOAC, 1980). The con en o soluble solids (B ix) was measu ed in p e iously homogenized samples wi h a e ac ome e Focusing on Mode n Food Indus y (FMFI) Volume 2 Issue 3, Augus 2013 www. m i-jou nal.o g 113 a 20ºC (ATAGO 3 T). Fo dehyd a ed samples, dilu ion was necessa y a a a io o 4 g wa e o each g am o sample o B ix measu emen s. Mois u e and soluble solid con en we e exp essed as mass ac ion o wa e (xw) and soluble solids (xss), espec i ely. Resul s and Discussion E olu ion o he Liquid Phase Concen a ion Figu e 1 shows he heo e ical ypical e olu ion o he soluble solid concen a ion in he osmo ic medium (yss) and in he liquid phase o he ui (zss) unde he di e en condi ions desc ibed in he ma e ials and me hods sec ion. In he i s case, WOD-V (Fig.1a), he liquid phase o he ui becomes mo e concen a ed due o he wa e ou - low by osmosis and o he di usion o he solu es om he medium o he ui as a consequence o he exis ing concen a ion g adien , while he ex e nal solu ion becomes mo e dilu ed as a consequence o he men ioned luxes. The ui : solu ion sys em eaches he equilib ium concen a ion when he concen a ion o he solu ion (yss) equals he concen a ion o he liquid phase o he ui (zss) (Poin ing, 1973), in his case 30 B ix since he ui : solu ion a io has been es ima ed o each his a ge concen a ion. When he olume o he ex e nal solu ion is la ge enough o assu e ha he concen a ion o he osmo ic medium emains cons an (WOD-C), he ne luxes o wa e and solu es only a ec he concen a ion o he ui liquid phase (Fig.1b). Howe e , when he ex e nal medium is ini ially a solid suga (DOD-V), he wa e om he ui gene a es an ex e nal solu ion whose concen a ion changes in wo s ages (Fig.1c): (1) he o e sa u a ion s age om he beginning un il he suga is comple ely dissol ed and, (2) he a iable concen a ion s age. Figu e 2 shows he esul s ob ained in he equilib ium expe imen s using s awbe y qua e s unde each o he si ua ions p e iously desc ibed (Fig, 1). The esul s poin ou ha he solubili y o he di e en suga s (suc ose, uc ose and isomal ulose) de e mines he du a ion o he o e sa u a ion s age o he medium du ing d y osmo ic dehyd a ion p ocesses. The du a ion o his s ep was 54, 55 and 120 minu es o suc ose, uc ose and isomal ulose espec i ely. These imes ha e been es ima ed om wa e loss da a ( aking in o accoun he solubili y o he di e en suga s) since he ime equi ed o ex ac he necessa y amoun o wa e o dissol e he o al amoun o suga is equi alen o he p ocessing ime, du ing which he ui is in con ac wi h an o e sa u a ed solu ion. FIG 1: EVOLUTION OF SOLUBLE SOLIDS CONCENTRATION IN THE OSMOTIC MEDIUM (YSS) AND IN THE FRUIT LIQUID PHASE (ZSS) UNDER THE DIFFERENT DEHYDRATION PROCESSES: WET OSMOTICDEHYDRATION WITHCONSTANTCONCENTRATION OF THE MEDIUM (WOD- C), WET OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM (WOD-V) AND DRY OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM (DOD-V). a) b) c) www. m i-jou nal.o g Focusing on Mode n Food Indus y (FMFI) Volume 2 Issue 3, Augus 2013 114 FIG. 2.EVOLUTION OF THE SOLUBLE SOLIDS CONCENTRATION IN THE MEDIUM (YSS) AND IN THE STRAWBERRY SAMPLES LIQUID PHASE (ZSS) DURING THE DIFFERENT OSMOTICDEHYDRATION PROCESSES:WET OSMOTIC DEHYDRATION WITH CONSTANT CONCENTRATION OF THE MEDIUM (WOD-C), WET OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM (WOD-V) AND DRY OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM (DOD-V), FOR THE THREE SUGARS (S: SUCROSE; F: FRUCTOSE; I: ISOMALTULOSE). On he o he hand, i is obse ed ha ei he he ype o suga o he ype o p ocess (we o d y me hod) o he concen a ion o he medium in luences he concen a ion a e o he liquid phase. Fo his eason, he e olu ion o he concen a ion o he ui liquid phase unde each o he s udied condi ions has been modelled using equa ion 2: 𝑧𝑧𝑡𝑡 𝑠𝑠𝑠𝑠−𝑧𝑧0 𝑠𝑠𝑠𝑠 𝑧𝑧 ∞ 𝑠𝑠𝑠𝑠−𝑧𝑧0 𝑠𝑠𝑠𝑠 =𝑘𝑘𝑧𝑧·𝑡𝑡0.5 (2) Whe e, z ss: Concen a ion o he soluble solu es in he liquid phase a each ea men ime (g soluble solids/g liquid phase); z0ss: Ini ial concen a ion o he soluble solu es in he liquid phase (g soluble solids/g liquid phase); z∞ss: Equilib ium concen a ion o he soluble solu es in he liquid phase (g soluble solids/g liquid phase); kz: Kine ic pa ame e (min0.5); : T ea men ime (min). Table 1 illus a es he alues o he kine ic pa ame e as well as he equilib ium ime es ima ed using equa ion 2. The concen a ing a e o he liquid phase is highe when he concen a ion o he ex e nal medium is a iable, he we p ocess sligh ly supe io o he d y p ocess. As e e ed o he ype o solu e, i can be said ha he smalle he molecula size and he highe he solubili y a e, he g ea e he dep essing capaci y o wa e ac i i y is, which esul s in as e concen a ion kine ics in he liquid phase. TABLE 1.KINETIC PARAMETER (KZ) FROM THE LIQUID PHASE CONCENTRATION MODEL AND THE ESTIMATED EQUILIBRIUM TIME (T (MIN)). Suga S F I WET C1 kz 0.016 0.024 0.018 3810 1736 3156 R2 0.98 0.99 0.97 V2 kz 0.025 0.032 - 1626 965 - R2 0.96 0.96 - C1 kz 0.023 0.027 0.020 DRY 1842 1324 2268 R2 0.98 0.98 0.92 1 C: Cons an ; 2 V: Va iable Ne Fluxes o Mass, Wa e and Solu es The e olu ion o he p e iously desc ibed liquid phase concen a ion p o ides in e es ing in o ma ion om a he modynamic poin o iew bu insu icien when e alua ion o o he aspec s ela ed o mass ans e is equi ed (Fi o & Chi al , 1997). The e o e, he analysis o he ne luxes o mass, wa e and solu es can be used o imp o e his compa a i e s udy, since he same liquid phase concen a ion can be achie ed wi h di e en combina ions o wa e loss and solu e gain Focusing on Mode n Food Indus y (FMFI) Volume 2 Issue 3, Augus 2013 www. m i-jou nal.o g 115 wi h impo an implica ions o he p ocess yield and p oduc cha ac e is ics (Pani e al., 2008). Figu e 3 shows he co esponding ne luxes o mass, wa e and solu es o he di e en s udied condi ions. The ob ained esul s indica e ha he condi ions in he medium (cons an o a iable concen a ion, we o d y p ocess) do no de e mine he maximum lux alues (maximum soluble solids gain and wa e and o al mass loss); he a e age concen a ion g adien be ween he ui and he medium is he a iable ha de e mines he maximum ne luxes o mass, wa e and solu es. The highe he a e age concen a ion g adien is, he highe he wa e loss and he lowe he gain in solu es a e. The e o e, in he expe imen s pe o med wi h isomal ulose ha dly any di e ences we e seen; p obably because he maximum concen a ion o he solu ion gene a ed in he d y p ocess is nea o he concen a ion o he solu ion used in he we p ocess. FIG.3. NET FLUXES OF MASS (ΔMο), WATER (ΔMW) AND SOLUTES (ΔMSS) EXPERIMENTED BY THE STRAWBERRY SAMPLES DURING THE DIFFERENT OSMOTIC DEHYDRATION PROCESSES: WET OSMOTIC DEHYDRATION WITH CONSTANT CONCENTRATION OF THE MEDIUM (WOD-C), WET OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM (WOD-V) AND DRY OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM (DOD-V), FOR THE THREE SUGARS(S: SUCROSE; F: FRUCTOSE; I: ISOMALTULOSE). Fu he mo e, in he expe imen s ca ied ou wi h suc ose o uc ose, he maximum concen a ion g adien is achie ed in he d y p ocess due o he highe solubili y o hese suga s, which esul s in maximum le els o wa e luxes. Addi ionally, he ne luxes o mass, wa e and solu es we e also modelled acco ding o equa ion 3: ∆𝑀𝑀𝑡𝑡 𝑖𝑖=𝐾𝐾𝑗𝑗·𝑡𝑡0.5 (3) Whe e, ∆M: Ne Flux a ia ion; K: Flux kine ic pa ame e (min0.5); : P ocess ime (min). Supe indexes i and j: (o= mass; w= wa e ; ss= soluble solids). www. m i-jou nal.o g Focusing on Mode n Food Indus y (FMFI) Volume 2 Issue 3, Augus 2013 116 Table 2 shows he alues o he kine ic cons an s ob ained o he di e en s udied condi ions. TABLE 2. VALUES OF THE KINETIC PARAMETER (KJ) FOR THE PREDICTION OF MASS, WATER AND SOLUBLE SOLIDS FLUXES CONCERNING THE DIFFERENT DEHYDRATION PROCESSES (WOD-C) WET OSMOTIC DEHYDRATION WITH CONSTANT CONCENTRATION OF THE MEDIUM, (WOD-V) WET OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM AND (DOD-V) DRY OSMOTIC DEHYDRATION WITH VARIABLE CONCENTRATION OF THE MEDIUM, FORTHE THREE STUDIED SUGARS (S: SUCROSE; F: FRUCTOSE; I: ISOMALTULOSE). Suga WOD DOD Medium Condi ions Medium Condi ions CONSTANT VARIABLE VARIABLE Kο R 2 Kο R 2 Kο R 2 S -0.011 0.97 -0.019 0.97 -0.018 0.94 F -0.017 0.99 -0.022 0.80 -0.018 0.99 I -0.011 0.98 - - -0.012 0.85 K w R 2 K w R 2 K w R 2 S -0.012 0.98 -0.021 0.97 -0.020 0.95 F -0.019 0.99 -0.025 0.83 -0.020 0.98 I -0.014 0.99 - - -0.015 0.85 Kss R2 Kss R2 Kss R2 S 0.0017 0.87 0.0023 0.91 0.0019 0.71 F 0.0021 0.99 0.0053 0.80 0.0020 0.98 I 0.0015 0.92 - - 0.0020 0.99 These kine ic pa ame e s also indica e ha mass ans e is quicke unde condi ions wi h a iable concen a ion o he medium. Besides, when osmo ic dehyd a ion akes place in he we p ocess, he kine ics a e sligh ly supe io , in spi e o he ac ha in he d y p ocess he a e age concen a ion g adien is g ea e . These esul s could be ela ed o a g ea e collapse o he cellula s uc u e a he in e phase du ing he osmo ic d y p ocesses (DOD). I can be obse ed ha he highe capaci y o dep essing he wa e ac i i y o uc ose could explain he highe alues o he kine ic pa ame e s o wa e loss (Kw), while he solubili y and he molecula size o he osmo ic agen a e he main ac o s a ec ing he kine ics o he gain in soluble solu es (Kss). Conclusions Mass ans e kine ics a e highe when he concen a ion o he ex e nal medium is a iable, sligh ly highe in he we p ocesses han he d y ones. The concen a ion o he medium (cons an o a iable), and he ype o p ocess (we o d y) do no de e mine he maximum lux alues. The a iable ha de e mines he maximum ne luxes o mass, wa e and solu es is he a e age concen a ion g adien be ween he ui and he medium. In o de o op imize he osmo ic dehyd a ion p ocess, no only he aspec s ela ed o he anspo kine ics o he medium desc ibed in his wo k mus be aken in o accoun , bu also aspec s o he inal quali y o he p oduc s ob ained, as well as he ad an ages and disad an ages o each o he me hods, conside ing handling and he en i onmen . ACKNOWLEDGMENT Au ho s would like o hank Minis y o Science and Educa ion’s Gene al Di ec o a e o Resea ch (AGL2008-01745/ALI) o he inancial suppo gi en o his in es iga ion. REFERENCES And és, A., Rod íguez-Ba ona, S., Ba a , J.M. & Fi o, P. (2005). Sal ed cod manu ac u ing: in luence o sal ing p ocedu e on p ocess yield and p oduc cha ac e is ics. Jou nal o Food Enginee ing, Volume 69, Issue 4, 467-471. Ba a , J. M., Rod íguez-Ba ona, A., And és, A. &Visque , M. (2004). Mass ans e analysis du ing he cod desal ing p ocess. Food Resea ch In e na ional, Volume 37, Issue 3, 203-208. Fi o, P. &Chi al , A. (1997).Food Enginee ing 2000. (1s ed.). 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