Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods
<p>Drying kinetics of apple samples by the convective method (CD), previously osmo-dehydrated in erythritol (blue line), xylitol (green line), sucrose (red line), and without osmotic dehydration (OD) (black line), without application of ultrasound (<b>a</b>) or with ultrasound (US) pre-treatment (<b>b</b>). Parameters of drying models and statistical values of root-mean-square error (RMSE) and R<sup>2</sup> are presented in <a href="#molecules-25-01078-t001" class="html-table">Table 1</a>.</p> "> Figure 2
<p>Drying kinetics of apple samples by the microwave-vacuum method (VM), previously osmo-dehydrated in erythritol (blue line), xylitol (green line), sucrose (red line), and without OD (black line), without application of ultrasound (<b>a</b>) or with US pre-treatment (<b>b</b>). Parameters of drying models and statistical values of RMSE and R<sup>2</sup> are presented in <a href="#molecules-25-01078-t001" class="html-table">Table 1</a>.</p> "> Figure 3
<p>Drying kinetics of apple samples by the combined method (CD/VM), previously osmo-dehydrated in erythritol (blue line), xylitol (green line), sucrose (red line), and without OD (black line), without application of ultrasound (<b>a</b>) or with US pre-treatment (<b>b</b>). Solid lines are model of convective pre-drying; dashed lines are model of microwave-vacuum finish drying. Parameters of drying models and statistical values of RMSE and R<sup>2</sup> are presented in <a href="#molecules-25-01078-t001" class="html-table">Table 1</a>.</p> "> Figure 4
<p>Water adsorption kinetics of dried apples obtained by different drying methods (CD—solid lines, VM—dashed line, CD/VM— dotted line), previously osmo-dehydrated in erythritol (blue lines), xylitol (green lines), sucrose (red lines), and without OD (black lines), without application of ultrasound (<b>a</b>) or with US pre-treatment (<b>b</b>).</p> "> Figure 5
<p>Water adsorption rate of dried apples obtained by different drying methods (CD—solid lines, VM—dashed line, CD/VM—dotted line), previously osmo-dehydrated in erythritol (blue lines), xylitol (green lines), sucrose (red lines), and without OD (black lines), without application of ultrasound (<b>a</b>) or with US pre-treatment (<b>b</b>).</p> "> Figure 6
<p>Descriptive sensory analysis of dried apples previously osmo-dehydrated in different solutions (or without OD): attributes for appearance, basic taste, and flavor (<b>a</b>), texture attributes (<b>b</b>). *, ** and *** -- significant at <span class="html-italic">p</span> < 0.05, 0.01, and 0.001, respectively.</p> "> Figure 7
<p>Descriptive sensory analysis of dried apples previously osmo-dehydrated in different solutions with ultrasound pre-treatment: attributes for appearance, basic taste, and flavor (<b>a</b>), texture attributes (<b>b</b>). *, ** and *** -- significant at <span class="html-italic">p</span> < 0.05, 0.01, and 0.001, respectively.</p> "> Figure 8
<p>Descriptive sensory analysis of dried apples previously osmo-dehydrated in different solutions with ultrasound pre-treatment for appearance, basic taste, flavor, and texture attributes. *, ** and *** -- significant at <span class="html-italic">p</span> < 0.05, 0.01, and 0.001, respectively.</p> ">
Abstract
:1. Introduction
2. Results and Discussion
2.1. Drying Kinetics
2.2. Dry Matter Content and Water Activity
2.3. Hygroscopic Properties
2.4. Color Changes
2.5. Selected Chemical Analysis
2.6. Product Safety
2.7. Descriptive Sensory Analysis (DSA)
3. Materials and Methods
3.1. Sample Preparation
3.2. Pre-Treatment Procedure
3.3. Drying Procedure
3.4. Mathematical Modeling
3.5. Water Activity
3.6. Hygroscopicity
3.7. Color Measurement
3.8. Descriptive Sensory Analysis (DSA)
3.9. Selected Chemical Analysis
3.10. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
Abbreviations
OD | osmotic dehydration |
US | ultrasound |
CD | convective drying |
VM | vacuum-microwave drying |
CD/VM | combined drying (convective-vacuum-microwave drying) |
Appendix A
No | Sample Code | Drying Method | Type of Hypertonic Solution | Sonication |
---|---|---|---|---|
1. | XCD | CD | Xylitol | − |
2. | XVM | VM | Xylitol | |
3. | XCD/VM | CD/VM | Xylitol | |
4. | ECD | CD | Erythritol | − |
5. | EVM | VM | Erythritol | |
6. | ECD/VM | CD/VM | Erythritol | |
7. | SCD | CD | Sucrose | − |
8. | SVM | VM | Sucrose | |
9. | SCD/VM | CD/VM | Sucrose | |
10. | RCD | CD | Without OD | − |
11. | RVM | VM | Without OD | |
12. | RCD/VM | CD/VM | Without OD | |
13. | XCD_US | CD | Xylitol | + |
14. | XVM_US | VM | Xylitol | |
15. | XCD/VM_US | CD/VM | Xylitol | |
16. | ECD_US | CD | Erythritol | + |
17. | EVM_US | VM | Erythritol | |
18. | ECD/VM_US | CD/VM | Erythritol | |
19. | SCD_US | CD | Sucrose | + |
20. | SVM_US | VM | Sucrose | |
21. | SCD/VM_US | CD/VM | Sucrose |
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Sample Availability: Samples of the osmotic agents: erythritol, xylitol, sucrose are available from the authors. |
Sample Code | Model | b1 | k1 | b2 | k2 | R2 | RMSE | Drying Time [min] |
---|---|---|---|---|---|---|---|---|
Non-US | ||||||||
Erythritol | ||||||||
CD | two-term exponential | 0.8304 | 0.0251 | 0.1658 | 0.0064 | 0.9998 | 0.0037 | 405 |
VM | two-term exponential | 0.5857 | 0.1373 | 0.4381 | 0.1373 | 0.9887 | 0.0345 | 76 |
CD/VM | two-term exponential | 0.0549 | 0.1665 | 0.0263 | 0.0093 | 0.9992 | 0.0090 | 184 |
Xylitol | ||||||||
CD | two-term exponential | 0.5670 | 0.0316 | 0.4486 | 0.0319 | 0.9990 | 0.0093 | 315 |
VM | two-term exponential | 0.5960 | 0.1172 | 0.4321 | 0.1172 | 0.9893 | 0.0342 | 76 |
CD/VM | two-term exponential | 0.0190 | 0.0144 | 0.0190 | 0.0125 | 0.8953 | 0.0018 | 184 |
Sucrose | ||||||||
CD | two-term exponential | 0.9779 | 0.0376 | 0.0256 | 0.0022 | 0.9997 | 0.0048 | 375 |
VM | two-term exponential | 0.6467 | 0.1375 | 0.3707 | 0.1373 | 0.9913 | 0.0308 | 76 |
CD/VM | two-term exponential | 0.0305 | 0.1018 | 0.0498 | 0.0084 | 0.9977 | 0.0005 | 184 |
Without OD | two-term exponential | 0.3843 | 0.0940 | 0.6628 | 0.0939 | 0.9869 | 0.0378 | 84 |
CD | two-term exponential | 0.3411 | 0.0255 | 0.7059 | 0.0257 | 0.9936 | 0.0255 | 345 |
VM | ||||||||
CD/VM | Henderson–Pabis | 0.0221 | 0.0211 | – | – | 0.9113 | 0.0016 | 168 |
US | ||||||||
Erythritol | ||||||||
CD | two-term exponential | 0.9262 | 0.0319 | 0.0786 | 0.0011 | 0.9997 | 0.0045 | 615 |
VM | two-term exponential | 1.0097 | 0.1389 | 0.0164 | 0.0001 | 0.9893 | 0.0321 | 36 |
CD/VM | two-term exponential | −0.2943 | 0.0399 | 0.3452 | 0.0399 | 0.9443 | 0.0063 | 140 |
Xylitol | ||||||||
CD | two-term exponential | 1.0115 | 0.0319 | 0.0134 | −0.0007 | 0.9986 | 0.0103 | 465 |
VM | two-term exponential | 0.9930 | 0.1225 | 0.0510 | 0.1230 | 0.9785 | 0.0447 | 36 |
CD/VM | Henderson-Pabis | 0.0810 | 0.0298 | - | - | 0.9868 | 0.0025 | 168 |
Sucrose | ||||||||
CD | two-term exponential | 0.9513 | 0.0253 | 0.0390 | 0.0024 | 0.9996 | 0.0054 | 615 |
VM | two-term exponential | 0.9908 | 0.1657 | 0.0256 | 0.0001 | 0.9890 | 0.0277 | 32 |
CD/VM | two-term exponential | 0.0548 | 0.0498 | 0.0394 | 0.0000 | 0.9895 | 0.0011 | 136 |
Dry matter [%] | Water Activity [-] | |||
---|---|---|---|---|
Non-US | US | Non-US | US | |
Erythritol | ||||
CD | 96.37 ± 0.19 c, A | 95.37 ± 0.04 b, A | 0.296 ± 0.00 a, B | 0.316 ± 0.01 b, A |
VM | 96.92 ± 0.31 d, B | 93.10 ± 1.20 a, A | 0.256 ± 0.03 a, A | 0.404 ± 0.08 a, A |
CD/VM | 96.38 ± 0.32 c, A, B | 93.95 ± 1.63 b, A | 0.284 ± 0.01 b, A, B | 0.342 ± 0.03 b, A |
Xylitol | ||||
CD | 95.35 ± 0.18 b, A | 97.40 ± 0.12 c, A | 0.298 ± 0.01 a, A | 0.217 ± 0.04 a, A |
VM | 96.05 ± 0.26 c, A | 93.62 ± 1.70 a, A | 0.285 ± 0.00 a, A | 0.329 ± 0.01 a, B |
CD/VM | 96.56 ± 0.52 b, c, A | 96.32 ± 1.66 b, A | 0.295 ± 0.00 a, A | 0.225 ± 0.01 a, A |
Sucrose | ||||
CD | 93.40 ± 0.15 a, A | 93.34 ± 0.43 a, C | 0.298 ± 0.01 a, A | 0.331 ± 0.01 b, A |
VM | 94.75 ± 0.02 b, B | 91.61 ± 0.24 a, B | 0.277 ± 0.03 a, A | 0.345 ± 0.01 a, A |
CD/VM | 94.80 ± 0.16 b, B | 88.85 ± 0.53 a, A | 0.289 ± 0.01 b, A | 0.392 ± 0.01 c, B |
Without OD | ||||
CD | 93.74 ± 0.31 a, A | – | 0.287 ± 0.01 a, A | – |
VM | 93.69 ± 0.41 a, A | – | 0.288 ± 0.00 a, A | – |
CD/VM | 93.91 ± 0.47 a, A | – | 0.284 ± 0.00 a, b, A | – |
L* | ∆E | |||
---|---|---|---|---|
Non-US | US | Non-US | US | |
Erythritol | ||||
CD | 80.32 ± 1.57 a, A | 74.58 ± 2.79 b, A | 4.79 ± 1.34 a, A | 14.94 ± 0.59 a, A |
VM | 82.03 ± 2.29 a, A | 72.15 ± 3.81 a, A | 2.48 ± 0.33 a, A | 15.24 ± 2.14 a, A |
CD/VM | 76.93 ± 3.01 a, A | 75.29 ± 2.72 a, A | 7.62 ± 1.81 a, A | 11.07 ± 3.34 a, A |
Xylitol | ||||
CD | 79.88 ± 0.95 a, A | 74.81 ± 1.96 c, A | 8.01 ± 0.72 a, A | 18.89 ± 1.04 c, A |
VM | 74.14 ± 0.32 a, A | 68.62 ± 6.66 a, A | 12.98 ± 1.81 a, b, A | 20.09 ± 4.20 a, A |
CD/VM | 77.27 ± 2.70 a, A | 72.72 ± 3.58 a, A | 7.66 ± 2.60 a, A | 15.28 ± 5.97 a, A |
Sucrose | ||||
CD | 80.49 ± 0.99 a, A | 72.55 ± 2.05 a, A | 9.72 ± 1.71 a, A | 18.45 ± 2.01 b, A |
VM | 73.42 ± 6.05 a, A | 70.32 ± 1.73 a, A | 10.07 ± 5.34 a, b, A | 17.28 ± 1.43 a, A |
CD/VM | 76.49 ± 3.83 a, A | 75.64 ± 2.23 a, A | 9.03 ± 2.02 a, A | 12.40 ± 6.04 a, A |
Without OD | ||||
CD | 84.80 ± 0.31 b, B | – | 7.87 ± 1.18 a, A | – |
VM | 68.90 ± 2.77 a, A | – | 20.16 ± 1.31 b, B | – |
CD/VM | 83.79 ± 0.91 a, B | – | 7.71 ± 0.60 a, A | – |
ECD/VM | XCD/VM | SCD/VM | RCD/VM | Raw Apple | |
---|---|---|---|---|---|
Total protein content (N × 6.25) [g/100 g] | 1.43 ± 0.09 a | 1.22 ± 0.03 a | 1.52 ± 0.04 a, b | 1.77 ± 0.11 b | 0.34 ± 0.00 |
Total ash [g/100 g] | 0.51 ± 0.00 b | 0.47 ± 0.01 a | 0.46 ± 0.00 a | 0.56 ± 0.01 c | 0.17 ± 0.00 |
Total fat [g/100 g] | 0.33 ± 0.06 a | 0.36 ± 0.09 a | 0.25 ± 0.03 a | 0.33 ± 0.06 a | 0.06 ± 0.00 |
Total dietary fiber [g/100 g] | 6.81 ± 0.30 a | 7.42 ± 0.08 a | 7.23 ± 0.01 a | 8.52 ± 0.08 b | 1.74 ± 0.03 |
Total carbohydrates [g/100 g] | 49.54 | 49.47 | 80.84 | 77.64 | 14.06 |
Sugars: [g/100 g] | 46.55 | 48.65 | 78.28 | 77.56 | 12.93 |
fructose g/100 g] | 22.32 ± 0.11 b | 22.46 ± 0.08 b | 20.38 ± 0.09 a | 36.04 ± 0.25 c | 6.86 ± 0.05 |
glucose [g/100 g] | 7.39 ± 0.11 b | 6.22 ± 0.04 a | 6.20 ± 0.07 a | 11.06 ± 0.11 c | 2.32 ± 0.01 |
sucrose [g/100 g] | 16.84 ± 0.05 a | 19.98 ± 0.09 b | 51.70 ± 0.14 d | 30.46 ± 0.04 c | 3.75 ± 0.04 |
Polyols: [g/100 g] | 34.85 ± 0.29 c | 35.79 ± 0.30 c | 2.05 ± 0.02 a | 3.33 ± 0.08 b | 0.68 ± 0.02 |
Sorbitol + xylitol [g/100 g] | 2.26 ± 0.04 a | 35.79 ± 0.30 c | 2.05 ± 0.02 a | 3.33 ± 0.08 b | 0.68 ± 0.02 |
erythritol [g/100 g] | 32.59 ± 0.25 b | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 a | 0.00 ± 0.00 |
Sodium (Na) [mg/kg] | 16.9 ± 0.14 a | 19.65 ± 0.21 b | 19.95 ± 0.35 b | 17.15 ± 0.49 a | 2.8 ± 0.14 |
Energy value [kJ/100 g] | 225.8 | 306.7 | 351.1 | 345.0 | 63.3 |
Energy value [kcal/100 g] | 955.5 | 1292.3 | 1487.8 | 1460.8 | 267.7 |
Erythritol | Xylitol | |||
---|---|---|---|---|
According [23] | According [33] | According [30,32] | According [33] | |
Adult female 60 kg | 60 g of erythritol contains in 184 g of the product → 12 packages | 41 g of erythritol contains in 126 g of the product → 8 packages | 100 g of xylitol contains in 279 g of the product → 18 packages | 25 g of xylitol contains in 70 g of the product → 5 packages |
Adult male 75 kg | 75 g of erythritol contains in 215 g of the product → 14 packages | 35 g of erythritol contains in 107 g of the product → 7 packages | 100 g of xylitol contains in 279 g of the product → 18 packages | 29 g of xylitol contains in 81 g of the product → 5 packages |
10-years girl 30 kg | 30 g of erythritol contains in 92 g of the product → 6 packages | 20 g of erythritol contains in 61 g of the product → 4 packages | 65 g of xylitol contains in 182 g of the product → 12 packages | 13 g of xylitol contains in 36 g of the product → 2 packages |
10-years boy 30 kg | 30 g of erythritol contains in 92 g of the product → 6 packages | 14 g of erythritol contains in 43 g of the product → 3 packages | 65 g of xylitol contains in 182 g of the product → 12 packages | 11 g of xylitol contains in 31 g of the product → 2 packages |
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Cichowska-Bogusz, J.; Figiel, A.; Carbonell-Barrachina, A.A.; Pasławska, M.; Witrowa-Rajchert, D. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules 2020, 25, 1078. https://doi.org/10.3390/molecules25051078
Cichowska-Bogusz J, Figiel A, Carbonell-Barrachina AA, Pasławska M, Witrowa-Rajchert D. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules. 2020; 25(5):1078. https://doi.org/10.3390/molecules25051078
Chicago/Turabian StyleCichowska-Bogusz, Joanna, Adam Figiel, Angel Antonio Carbonell-Barrachina, Marta Pasławska, and Dorota Witrowa-Rajchert. 2020. "Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods" Molecules 25, no. 5: 1078. https://doi.org/10.3390/molecules25051078