Ijaret: International Journal of Advanced Research in Engineering and Technology (Ijaret)

International Journal of Advanced Research in Engineering and Technology (IJARET), ISSN 0976
6480(Print), ISSN 0976 6499(Online) Volume 4, Issue 6, September October (2013), IAEME
142

ULTRASOUND AS PRE-TREATMENT FOR OSMOTIC DEHYDRATION OF
MANGO (MANGFERAINDICA L.) ATAULFO

Marta E. Rosas-Mendoza, Jos L. Arjona-Romn

Laboratorio de anlisis trmico y estructural de materiales y alimentos. Unidad de Investigacin
Multidisciplinaria. FES-Cuautitln UNAM. Carretera Cuautitln-Teoloyucan Km 2.5, Col. San
SebastianXhala, Cuautitln Izcalli, 54714 Estado de Mxico, Mxico.

ABSTRACT

During the osmotic dehydration (OD) of fruit, the cell membrane displays a high resistance to
mass transfer, thereby reducing the dehydration rate. Ultrasound-assisted OD has shown that
different fruits display varying responses upon the application of these treatments before drying. The
aim of this work was to evaluate the effects of an ultrasound (US) pretreatment (40kHz/20 min) for
OD of Ataulfo mangoes (Mangiferandica L.), in a 45 Bx sucrose solution at 65 C, on the effective
diffusion coefficients. To observe the changes in the thermodynamic and kinetic behavior and to
evaluate the water fractions remaining after different dehydration times and their interaction with the
food matrix, Modulated Temperature Differential Scanning Calorimetry (MTDSC) in frozen
conditions were used. Results showed that the ultrasound pretreated samples (DO
US
) incorporated
more sugar (SG) and increased the water loss (WL) than conventional osmotic dehydration. The
water and solids effective diffusivity of the mangoes was influenced by the pre-treatment, increasing
their values when ultrasound was applied. The glass transition temperature increased with the water
loss decrement at low temperature, demonstrating a direct relationship with the non-freezing water
content, and the melting enthalpy increased exponentially with the soluble solids in the fruit. The
food matrix became more viscous as the moisture content decreased, resulting in the retardation of
the water and solids transfer, but not for samples pretreated with ultrasound. All of these results
allowed the characterisation of the internal changes of the product, leading to a better understanding
of the osmotic dehydration process.

Keywords: Ultrasound; Glass transition temperature; Osmotic dehydration; Diffusion coefficient;
MTDSC.

INTERNATIONAL JOURNAL OF ADVANCED RESEARCH IN
ENGINEERING AND TECHNOLOGY (IJARET)

ISSN 0976 - 6480 (Print)
ISSN 0976 - 6499 (Online)
Volume 4, Issue 6, September October 2013, pp. 142-152
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143

1. INTRODUCTION

Mango (Mangferaindica L.)(Chan)(Chan)is considered one of the three or four finest tropical
fruits. The unique taste, odour, colour, texture and nutritional value of mango make it special [1] not
only for fresh consumption but also as a constituent in other products with added value. The
considered top quality Ataulfo variety is native form the Soconusco region in Mexico, and the
Chiapas government has been awarded with the origin denomination of this fruit since 1963.
Osmotic dehydration (OD) is the partial removal of water by direct contact of a product with
a hypertonic medium. During the process two major countercurrent flows take place simultaneously.
Under the water and solute activity gradients across the semipermeable cell membrane, water flows
from the product into the osmotic medium, while osmotic solute is transferred from the medium into
the product, depending on the process conditions.
Unfortunately, the cell membrane has a high mass transfer resistance and reduces the
dehydration rate [2]. Therefore, cell membrane modification may accelerate mass transfer. For this
purpose, alternative methods such as pretreatments have recently been considered and can be used to
reduce the initial moisture content or alter the food tissue structure before dehydration, as the use of
ultrasound (US). Studies on OD and ultrasound-assisted OD have shown that different fruits display
varying responses upon the application of these treatments before drying [3, 4]. Cavitation, a
phenomenon produced by sonication, could lead to a series of physical and chemical effects, likethe
increase on diffusion and osmotic processes [5], and generate reactive radicals as OH and H if the
medium is water [6, 7]. Also, causing a called sponge effect, creating microscopic channels which
may make the moisture removal easier[8].
In food processing, amorphousor partially morphous structures (viscous glass or more liquid-
like rubber) are formed when water is removed. These super-cooled (or super concentrates),
amorphous, and non-equilibrium materials exhibit time-dependent changes when approaching
equilibrium, that is, the crystalline state. The change from the glassy to the rubbery state occurs as a
second-order phase transition at an interval known as the glass transition temperature (Tg) [9].Asa
state transition and due to the non-equilibrium nature of the amorphous phase, the glass transition is
time dependent and, therefore, can be measured by heat capacity changes (Cp) [10].
The differential scanning calorimetry is the most common technique for determining phase
transitions in food. MTDSC can distinguish overlapping processes, which are divided into reversible
and non-reversible heat flow. Because there versible component is related to the heat capacity (Cp)
of the sample, the glass transition is detected in the derivative heat flow signal [11, 12].
In a food system passing from high to intermediate and low moisture content, the prevailing
control mechanism will gradually change from thermodynamic to kinetic [13]. Studies on the
relationships between structure and properties in food [14] have underlined that the thermodynamic
activity of water under many common circumstances is far less relevant to processing and storage
than structure-related properties, which can restrict the mobility and diffusion of reactants.
In the above context, the aim of this work was to evaluate the effect of US pretreatment on
the effective diffusion coefficients in OD of the mango (Mangferaindica L.) variety Ataulfo,
following the thermodynamic and kinetic behavior by MTDSC in frozen conditions.

2. MATERIALS AND METHODS

Mangoes were acquired in a local market and classified according to their maturity state. The
average characteristics of the used mangoes were as follows: firmness of 15.73 1.43 N, Bx of 18
1.5, acidity of 0.63 0.08 (g citric acid/100 g), and moisture of 85 1.9%. Firmness was measured
by a FT 327 penetrometer (QA supplies, VA, Italy) with a 1.1 cm (7/16 in) diameter tip. Acidity was
obtained according to 942.15 AOAC [15] methods. Moisture content was calculated by the weight
144

differences using a WON-050 convection oven (Thermoline scientific, NSW, Australia). Once
washed and peeled, mangoes were cut into 1 cm
3
cubes and sprayed with a 0.1% potassium sorbate
antioxidant solution prior to dehydration.
The samples subjected to pretreatment (OD
US
) were loaded into Erlenmeyer flasks filled with
distilled water (4:1) and placed in an ultrasonic bath (Cole-Parmer, IL, U.S.A.) for 20 min at 40 kHz;
after US, the samples were blotted with absorbent paper for 5 min, and each sample was weighed
before dehydration.

2.1 Osmotic dehydration
A stainless steel mesh basket was designed with grids composed of sections for sample
identification and controls, this basket was fitted to a container to adapt to the dehydration
equipment. The equipment was placed on a Cimarec 1 hot plate (Thermolyne, IA, U.S.A.) with
temperature control and was monitored by a thermocouple. The cubes were weighted and then
dehydrated by immersion in 45 Bx sucrose solution at 65 C for three hours. The solution to fruit
proportion was 4:1 to avoid solution concentration changes. Three samples or experimental units
(mango cubes) were collected every 30 min and drained for 5 min to obtain their weight and
moisture content. Three samples were collected as reference samples at time zero for both processes.
The total moisture content was determined by placing the sample in the convection oven at 70 C
until a constant weight was reached. The Brix indexes (Bx) of the sucrose solution and pressed
mango cubes were measured using a digital refractometer 300003 (Sper Scientific, AZ, U.S.A).
With sample moisture and weight data, it was possible to calculate the osmotic parameters
during the dehydration process with the following equations [16],

( )
100
0
0
x
W W
W W W
WL
w so
st t w
+

=
(1)

( )
100
0 0
0
x
W W
W W
SG
w s
s st
+
=
(2)

Where W represents the weight (g); w and s represent water and solid weight (g), respectively; and
t and 0 are the experimental states at time t (s) and initially, respectively. Both parameters were
expressed as g/100 g of fresh sample.

2.2. Mass transfer
The Ficks second law solution for diffusion from a rectangular parallelepiped when all sides
are equal (2a = 2b = 2c) results in equations for water and solute transfer for a cubical configuration
[17, 18].To calculate the water and solute transfer (3) and (4) were used,

\
|
=

=
1
2
2 3
0
3
exp
n
n ew n
t
r
a
tq D C
m m
m m
M
(3)
\
|
=

=
1
2
2 3
0
3
exp
n
n ew n
t
r
a
tq D C
s s
s s
S
(4)

Mr and Sr are the moisture and solute ratio, respectively, and t and 0 are the experimental
states at time t (s)and initially, respectively. C
n
is equal to 2(1+)/(1++
2
q
n
2
)where q
n
values are
the non-zero positive roots of tan q
n
=-q
n
( is the ratio of volume-solution of each piece). For short
times, the diffusion coefficients were evaluated from the slope of ln(Mr/C
1
3
) and ln(Sr/C
1
3
)
145

against time under the following limit conditions: C=C
0
, t=0, and -l<x<+l; and C=C
1
, t>0, and
x=l.

2.3. Thermal analysis
Since glass transition occurs in both cooling and heating and also in removal or sorption of a
plasticizer, the thermal analysis was carried out at low temperatures to avoid possible deterioration of
the material during the study.For calorimetric analysis, a mass fraction of each sample
(approximately 16 mg) was placed in hermetic aluminium pans in a MTDSC 2920 (TA Instruments,
NJ, DE, U.S.A.), which was previously calibrated with Indio and Sapphire for a constant cell
(1.0538) and heat capacity constant (1.1806), respectively, with an empty pan as a reference. After
stabilisation at -50 C, the samples were heated to 40 C at 5 C/min in a nitrogen atmosphere at 60
ml/min. The Tg range, ice melting enthalpy (H), melting point (T
m
) and Cp in each thermogram
was evaluated by Universal Analysis software V. 4.4A. The ratio of ice melting enthalpy to pure ice
fusion enthalpy was the amount of unfrozen water (Wg) [19].

2.4. Statistical Analysis
Each experimental run consisting of the osmotic dehydration of 21 experimental units (cubes)
over 3 hours was conducted in triplicate. The water fraction (Xw) for each experimental time point
during OD was considered to be the response variable. Different ANOVA statistical analyses were
performed using MINITAB 15 (Minitab Inc., PA, U.S.A.). The 95% confidence intervals were
obtained and compared to confirm the average behaviour. Only the mean values were used to
compute the osmotic parameters and diffusion coefficients.

3. RESULTS AND DISCUSSION

The fruit subjected to US pretreatment lost soluble solids in the liquid medium (38.8%).
Sugars loss occurs due to the different osmotic pressure between the fruit and the liquid medium;
likewise, the samples had an increase in moisture content after sonication [20].

3.1. Dehydration kinetic
The water kinetics, solid kinetics and osmotic parameters are shown in Fig. 1. The rapid loss
of water in the beginning was due to the large osmotic driving force between the fresh fruit and
surrounding hypertonic solution. In contrast, the decrease of the WL rate after the first hour, despite
the presence of a high sugar concentration, resulted from a serious disturbance of the initial osmotic
concentration difference due to superficial sugar uptake that acted as a barrier against further water
removal and sugar uptake [21]. Decreasing availability of free or loosely bound water could be
another factor leading to progressively slower moisture removal as the process progressed. However,
around 120 min of OD and OD
US
, the process presented a momentary decrease in osmotic
parameters behaviours. According to Chiralt and Fito[22], mechanical stress stored in the food
matrix during dehydration due to contraction is released as sample dilation (relaxation). This
phenomenon causes pressure gradients in the matrix, which starts the outer liquid flow in the
structure, and this mass transport occurs by a hydrodynamic mechanism (HDM) along the
intercellular spaces and sometimes along the cell wall. Therefore, the decrease in WL and consequent
low SG can also be observed in the dehydration kinetics.
HDM typically occurs along with the deformation-relaxation phenomenon (DRP) of the
sample structure, which depends on the integrity of the middle lamella of the cell, and in the
preservation of the laminar ultra-structure of cell wall[23] reached at different process times.
Presumably, application of ultra sound before dehydration had an effect at this level of structure, so
the SG and WL values increased.
6480(Print), ISSN 0976 6499(Online) Volume 4, Issue 6, September
3.2. Mass transfer
Because the dehydration was carried out by three hours, the rates of change in moisture
content (-dm/dt) and solids (ds/dt) were obtained as a function of the average moisture and solids
contents, respectively, to predict the equilibrium values

Fig. 1: Mango water and solid kinetics (
OD
US
, and osmotic parameters during c) OD and d) OD

The effective diffusion coefficients for solutes and water
solution of Ficks second law. Using
likely began was obtained from the
diffusive transport of water and solids
the cellular tissue exposed to physical
changes its permeability [25].
The behaviours of the effective
(D
es
) regarding experimental OD times
osmotic parameters. There was a steady increase
which was reflected by constant diffusion c
their order of magnitude corresponded
(diffusional/osmotic) in the intercellular spaces or transmembrane tissue into the
dehydration, generated by DO and US pretreatment.
diffusion during the first minutes of
mobility of water occurs until 90 min OD and between 90 to

6499(Online) Volume 4, Issue 6, September October (2013), IAEME
146
) were obtained as a function of the average moisture and solids
nts, respectively, to predict the equilibrium values m
and s
[24].
Mango water and solid kinetics (Xw = water fraction, Xs = solid fraction) for a) OD and b)
, and osmotic parameters during c) OD and d) OD
US

coefficients for solutes and water were computed by an an
Using interpolation analysis, the time at which the
ratio of water or solutes (MrorSr), which was less than
and solids in the structure is delayed by US pretreatment.
physical treatment prior to DO loses rigidity of the cell wall
the effective diffusion coefficient values for both water
times shown in Table 1 were consistent with those observed
steady increase in SG and WL until 90 min of OD and OD
diffusion coefficients. After this time, the differences in
corresponded to structural changes and coupling transfer mechanisms
diffusional/osmotic) in the intercellular spaces or transmembrane tissue into the
DO and US pretreatment. The application of ultrasound favored
of the process. According to the values of Table
until 90 min OD and between 90 to 120 min OD
US
.
tober (2013), IAEME
) were obtained as a function of the average moisture and solids

= solid fraction) for a) OD and b)
were computed by an analytical
the diffusion most
), which was less than 0.6. The
pretreatment. This is because
the cell wall, which
water (D
ew
) and solids
those observed for the
WL until 90 min of OD and OD
US
,
, the differences in valuesand
transfer mechanisms
diffusional/osmotic) in the intercellular spaces or transmembrane tissue into the fruit during
ultrasound favored the water
Table 1, the major
Table 1: Effective
Mangoprocess

DO

DO
US

The observed effects in mango tissue may be explained through the great influence of
solution viscosity on the solution gain by HDM in the tissue pores. This gain greatly contributes to
solute uptake[26].Thedifferent induced viscosity in the free liquid phase occupying intercellular
spaces, will affect the component diffusion,
120 and 150 min of OD that has the lowest
between 150 and 180 min OD.

3.3. Thermal analysis of OD mangoes
Fig. 2 shows the MTDSC thermograms at each osmotic dehydration time.
temperatures and associated enthalpies were evaluated at different deh
change in water mobility due to the interaction of the sucrose into the fruit.
function of time and water content; depending on the chemical and physical structure of the
polymeric matrix, the water molecules adsorbed crystallises at a temperature lower than the normal
water-melting point, as the matrix water content drop

Fig. 2: MTDSC thermograms for mango at different times during a) OD and b) OD
transition (Tg), devitrification (

147
Effective diffusion coefficients for water and solutes
process t
(min)
D
ew

(m
2
/s)
D
es

(m
2
/s)
12-90
24-90
90-120
120-150
150-180
1.49x10
-9

5.35x10
-10

1.60x10
-9

1.26x10
-10

9.32x10
-10

6.85x10
-10

5.37x10
-11

1.18x10
-9

14-90
26-90
90-120
120-150
150-180
1.01x10
-10

7.89x10
-10

1.14x10
-9

2.63x10
-9

8.70x10
-11

3.80x10
-10

1.89x10
-10
2.04x10
-10

different induced viscosity in the free liquid phase occupying intercellular
spaces, will affect the component diffusion, as the case of mangoes until 90 min OD
has the lowest diffusion coefficients. For solutes, the major
Thermal analysis of OD mangoes
2 shows the MTDSC thermograms at each osmotic dehydration time.
temperatures and associated enthalpies were evaluated at different dehydration times to relate to the
change in water mobility due to the interaction of the sucrose into the fruit. The T
ecules adsorbed crystallises at a temperature lower than the normal
melting point, as the matrix water content drop [27].

MTDSC thermograms for mango at different times during a) OD and b) OD
devitrification (Td), and antemelting (Tg) regions
tober (2013), IAEME
different induced viscosity in the free liquid phase occupying intercellular
until 90 min OD
US
and between
solutes, the major mobility is
2 shows the MTDSC thermograms at each osmotic dehydration time. The ice melting
ydration times to relate to the
T
m
decreased as a
ecules adsorbed crystallises at a temperature lower than the normal
MTDSC thermograms for mango at different times during a) OD and b) OD
US
: glass

148

The ice melting enthalpy (H) decreased when the sucrose concentration in the fruit
increased because there was less freezing water, except at 150-180 min in OD
US
(Tables 2 and 3).
The last can be explained because from a determined dehydration level, the cell collapse is impeded
by the rigidity of the cell matrix which is imposed by cell bonding zones; at this moment, a pressure
gradient appears that will lead to external liquid penetration through the pores again, the efficiency of
which depends on the pressure drop during liquid inflow [28]. So at these times the unfreezable
water increase. The freezable bound water encloses an unfreezable water mass fraction (Wg), which
is the water amount remaining unfrozen even at low temperatures, and it includes both un-
crystallised free water and bound water adsorbed in the solids matrix [29].

Table 2: Values obtained from MTDSC at different solid contents (Bx) during the mango OD
process
t Bx

Moisture

Tm H Tg Cp* Tg Wg

(min)

(%) (C) (J/g) (C) (J/g/C) (C)

0 18.0 85.23 -5.28 156.0 -46.39 0.226 -35.38 0.465
30 32.5 66.74 -5.08 138.7 -45.19 0.263 -33.73 0.414
60 35.5 58.43 -7.30 112.0 -44.83 0.220 -33.42 0.334
90 39.5 54.08 -8.59 101.6 -44.31 0.219 -35.28 0.303
120 42.0 56.33 -12.11 70.2 -45.48 0.280 -39.14 0.209
150 41.5 54.56 -17.66 32.1 -53.84 0.058 -43.96 0.096
180 44.0 52.20 -16.48 1.9 -45.39 0.345 -23.60 0.005
*reversible Cp

Table 3: Values obtained from MTDSC at different solid contents (Bx) during the mango OD
US

process
t Bx

Moisture

Tm H Tg Cp* Tg Wg

(min) (%) (C) (J/g) (C) (J/g/C) (C)
0 12.0 87.41 1.83 254.4 -56.98 0.097 -24.85 0.759
30 32.0 63.93 -3.40 154.1 -46.03 0.099 -32.44 0.460
60 40.0 57.20 -8.32 95.6 -46.11 0.180 -35.55 0.285
90 43.0 51.52 -9.71 85.5 -43.08 0.157 -37.98 0.255
120 44.0 48.32 -12.47 66.1 -44.06 0.085 -39.89 0.197
150 48.0 41.88 -12.15 69.8 -47.66 0.073 -40.56 0.152
180 49.0 43.96 -9.64 79.0 -45.59 0.113 -36.71 0.236
*reversible Cp

The small endothermic peak observed immediately before fusion (Tg) is known as
antemelting[30] and has been observed during phase transitions of biological products. It has been
suggested that the antemelting peak may be due to the molecular layers of liquid that form on the
surface of the crystals. Another explanation for the antemelting endothermic peak could be the
transition related to the viscosity changes in the concentrated amorphous phase [31].
The second-order transitions were obtained from the modulated heat flow signal
deconvolution. The associated heat capacity changes (Cp) were obtained from the increase in the
reversible Cp signal. All reported values corresponded to the transition midpoint. The glass transition
character, may have resulted from the formation of a sucrose-rich phase, non-equilibrated and
wrapped around or within the fast nucleate dice crystals or by the inclusion of solute within
individualice crystals. This phase can be derived from the concentration gradient and the limited
149

diffusion in crystal interface [32].Tables 2 and 3 shows the Tg of the solids matrix in the frozen
sample; these values resulted from the formation of the same solid matrix associated with
unfreezable water and the transformation of all free water into ice even though the sample contained
different levels of total water before scanning [27].
For certain water contents, the thermograms in Fig. 2 showed a small exothermic peak(Td),
which resulted in the crystallisation of the freezable water that remained unfrozen within the matrix
during the MTDSC cooling period, a phenomenon known as "devitrification". According to
Shawe[32], if the sample is heated above the Tg, water crystallises if it is not bound by hydrogen
bonds with sucrose. This phase separation reduces the water content in the amorphous phase
(unfrozen solution) and, therefore, increases the Tg, as in the first stage of dehydration where the SG
and WLare higher. In these conditions, the viscosity increases and retards the
diffusion[33].Therefore, the water diffusion coefficients decline.
Fresh mango with US pretreatment did not present devitrification, and had a lower Tg, neither
between 120 and 150 min OD. For this dehydration time, the deformation due to the decrease in
intracellular fluid came to a point of minimum volume and presented relaxation, so the intercellular
spaces were filled with osmotic solution again. The later result was confirmed by the increase in
moisture content and decrease in Tg (Table 3), which demonstrated that the water present for this
time was bound to sucrose and other water molecules by hydrogen bonds providing a lower viscosity
to the liquid phase, thereby reducing the proportion of non-freezable water and inhibiting
crystallisation [33]. Thus, the water diffusion coefficients were increased and for solids decrease
(Table 1).
Changes due to the system thermodynamics were observed when analysing the behaviour in
reversible Cp. Because Cp is associated with the molecular mobility at the Tg, samples with higher
moisture contents have higher heat capacity changes due to the water plasticising effect. However,
the Cp is also related to the level of molecule aggregation/reorganisation. Thus, Cp higher values
in the samples with less moisture (Table 2) suggest that the samples are most likely in the glassy
state with a higher molecular disorder [34]. In this high viscosity state, the solute transfer decreased,
which was indicated by the diffusion coefficient values between 120 and 150 min OD and OD
US
.
Apparently, the hydrogen bond interactions between sucrose and water in solution are
replaced by intermolecular hydrogen bonding in sucrose during dehydration, affecting the
temperatures at which phase transitions occur [35]. Presumably due to the presence of H generated
during US pretreatment new hydrogen bonds were formed, so that the water and solute mobility is
affected and therefore their diffusion coefficients[36]. At concentration levels around 42 and 40% for
OD and OD
US
, respectively, werethe greatest changes inCp, indicating a stronger hydrogen bond in
the glassy state (Tables 2 and 3).
In the non-reversible Cp plot (Fig. 3), one can observe the kinetic behavior of the samples. A
typical fusion event show an increase in this Cp, which will remain high as the temperature
increases, while the phase change occurs until heat is lost. The observed decrease is associated with
the event kinetically dependent of the unfreezable water crystallization in cryo-concentrated solute,
where heat is absorbed[37].
Then, it is important to note that as fruit dehydrated and sucrose concentration increases, the
rise in non-reversible Cp decreases, corresponding to the melting zone in the heat flow
signal(Fig.2).Since the samples have less unfreezable water (Wg), the rise is related to the outflow
of this unfreezable water from the glass matrix and the decrement with ice formation. With lower
moisture content, melting is obtained at a lower temperature as a result of the dependence of the ice
formation with time.
The amount of Wg in the samples was related to the ability of sucrose to form hydrogen
bonds with water and other biological macro molecules during dehydration, which demonstrates the
sucrose cryoprotectant effect in the fruit. Also because as the unfrozen glass matrix of solute is
formed, the ice formation outside
reduced and deterioration reactions are

Fig. 3: Non reversible Cp (kinetic changes)
glass transition (Tg), devitrification (

4. CONCLUSIONS

The ultrasonic pretreatment favored the
HDM phenomenon during the process
responsible for the variations in the observed parameters
Because the Tg controls the
analysis results in a partial cryo
(devitrification) in which heat is released
During dehydration in which low moisture contents were reached,
Cp where the glass transition ended
water, which, in turn, determined the water
activity (a
w
). Thus, the Cp may represent a good stability parameter.
The Tg and enthalpy analysis at low temperature is a good alternative to evaluate the OD
process point of view of the diffusion of hypertonic solution in solid samples.
Tissue impregnation with a sucrose soluti
SG/WL ratio, is recommended for mango processing.
necessary to confirm the results obtained by MTDSC. Furthermore, the use of other analytical
techniques is desirable to study the molecular and compositional changes in the product during OD
to obtain more information about this process, so this process can become an industrial operation.

REFERENCES

[1] A. E. Stafford, Mango, in H. T. J. Chan (Ed.), Handbook
Marcel Dekker Inc.,1998)399
[2] U. Erle and H. Schubert, Combined osmotic and microwave vacuum dehydration of apples
and strawberries, Journal of Food Engineering, 49,2001, 193
150
them embranes reduces cell damage; in addition
reactions are delayed.

changes) for mango at different times during a) OD and b) OD
devitrification (Td), and antemelting (Tg) regions.
favored the OD process, both in SG and in WL. The effects of
process led to structural changes during fruit dehydration
the observed parameters and osmotic dehydration kinetics.
controls the unfrozen material viscosity, the rapid cooling
concentration an dice forming during heating
is released.
moisture contents were reached, there was a decrease
ended because hydrogen bonds were formed between
determined the water availability for deterioration reactions, that is,
may represent a good stability parameter.
and enthalpy analysis at low temperature is a good alternative to evaluate the OD
process point of view of the diffusion of hypertonic solution in solid samples.
Tissue impregnation with a sucrose solution at 45 Brix and US pretreatment, which induced a good
SG/WL ratio, is recommended for mango processing. Simultaneous microstructure studies are
esirable to study the molecular and compositional changes in the product during OD
A. E. Stafford, Mango, in H. T. J. Chan (Ed.), Handbook of tropical foods (New York, USA:
399-431.
U. Erle and H. Schubert, Combined osmotic and microwave vacuum dehydration of apples
and strawberries, Journal of Food Engineering, 49,2001, 193-199.
tober (2013), IAEME
addition, diffusion is
rent times during a) OD and b) OD
US
:
) regions.
The effects of the
dehydration and were
kinetics.
, the rapid cooling during MTDS
during heating above the Tg
there was a decrease in reversible
between sucrose and
, that is, the water
and enthalpy analysis at low temperature is a good alternative to evaluate the OD
on at 45 Brix and US pretreatment, which induced a good
Simultaneous microstructure studies are
esirable to study the molecular and compositional changes in the product during OD
of tropical foods (New York, USA:
U. Erle and H. Schubert, Combined osmotic and microwave vacuum dehydration of apples
151

[3] S. Rodrigues and F.A.N. Fernandes, Use of ultrasound as pretreatment for dehydration of
melons, Drying Technology, 25, 2007,17911796.
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