Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis)
In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), wate...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37284/ http://psasir.upm.edu.my/id/eprint/37284/1/28%20IFRJ%2021%20%2802%29%202014%20Ali%20424.pdf |
| _version_ | 1848848567636066304 |
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| author | Najafi, Asal Haj Yusof, Yus Aniza Abdul Rahman, Russly Ganjloo, Ali Chin, Nyuk Ling |
| author_facet | Najafi, Asal Haj Yusof, Yus Aniza Abdul Rahman, Russly Ganjloo, Ali Chin, Nyuk Ling |
| author_sort | Najafi, Asal Haj |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), water loss (WL), color (L* , a* and b* ) and texture (hardness) were evaluated. It was found that sucrose concentration significantly (p < 0.05) affected the mass transfer terms during osmosis process. The results obtained revealed an increase in yellowness (b* ), decrease in lightness (L* ) and redness (a* ) as the sucrose concentration increased. Furthermore, osmotically dehydrated samples were considerably softer than untreated samples. Increasing of sucrose concentration and dehydration time caused softer tissue of dehydrated product compared with the fresh red pitaya. |
| first_indexed | 2025-11-15T09:36:33Z |
| format | Article |
| id | upm-37284 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:36:33Z |
| publishDate | 2014 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-372842015-09-22T02:44:18Z http://psasir.upm.edu.my/id/eprint/37284/ Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis) Najafi, Asal Haj Yusof, Yus Aniza Abdul Rahman, Russly Ganjloo, Ali Chin, Nyuk Ling In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), water loss (WL), color (L* , a* and b* ) and texture (hardness) were evaluated. It was found that sucrose concentration significantly (p < 0.05) affected the mass transfer terms during osmosis process. The results obtained revealed an increase in yellowness (b* ), decrease in lightness (L* ) and redness (a* ) as the sucrose concentration increased. Furthermore, osmotically dehydrated samples were considerably softer than untreated samples. Increasing of sucrose concentration and dehydration time caused softer tissue of dehydrated product compared with the fresh red pitaya. Faculty of Food Science and Technology, Universiti Putra Malaysia 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37284/1/28%20IFRJ%2021%20%2802%29%202014%20Ali%20424.pdf Najafi, Asal Haj and Yusof, Yus Aniza and Abdul Rahman, Russly and Ganjloo, Ali and Chin, Nyuk Ling (2014) Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis). International Food Research Journal, 21 (2). pp. 625-630. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/21%20%2802%29%202014/28%20IFRJ%2021%20%2802%29%202014%20Ali%20424.pdf |
| spellingShingle | Najafi, Asal Haj Yusof, Yus Aniza Abdul Rahman, Russly Ganjloo, Ali Chin, Nyuk Ling Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis) |
| title | Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis) |
| title_full | Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis) |
| title_fullStr | Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis) |
| title_full_unstemmed | Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis) |
| title_short | Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis) |
| title_sort | effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (hylocereus polyrhizusis) |
| url | http://psasir.upm.edu.my/id/eprint/37284/ http://psasir.upm.edu.my/id/eprint/37284/ http://psasir.upm.edu.my/id/eprint/37284/1/28%20IFRJ%2021%20%2802%29%202014%20Ali%20424.pdf |