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Effect of osmotic dehydration on dielectric properties, microwave vacuum drying kinetics and quality of mangosteen
Author(s) -
Therdthai Nantawan,
Visalrakkij Teerada
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03141.x
Subject(s) - osmotic dehydration , dehydration , chemistry , vacuum drying , food science , sucrose , garcinia mangostana , sugar , microwave , botany , horticulture , freeze drying , chromatography , biochemistry , biology , medicine , physics , quantum mechanics , traditional medicine
Summary Mangosteen ( G arcinia mangostana L inn.) with and without osmotic dehydration ( OD ) in sucrose solution was dried by microwave vacuum drying at 1200, 1440 and 1680 W. Because of water loss (49.12–49.98 g 100 g −1 ) and solid gain (9.31–11.62 g 100 g −1 ) during OD , dielectric constant, loss factor and loss tangent of mangosteen were significantly increased ( P ≤ 0.05) to 24.82–25.12, 11.52–14.18 and 0.47–0.50, respectively. With the decreased initial moisture content and the modified dielectric properties, drying time of osmotically dehydrated mangosteen was shorter than that of mangosteen without OD . Moreover, an increase in microwave power enhanced drying kinetics. With OD , Tg of dried mangosteen was increased from −7.01, −3.00 to 11.11–25.96 °C. Hardness and lightness (seedless part) were significantly increased ( P ≤ 0.05). Structure of dried seedless mangosteen was well protected, resulting in the improved rehydration ability ( P ≤ 0.05). Nonetheless, rehydration ability of the mangosteen containing seed was not improved ( P > 0.05).