Mass Transfer Kinetics and Quality Analysis of Mango under Vacuum Pretreated and Ultrasound Assisted Osmotic Dehydration
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Abstract:
To improve mass transfer efficiency and reduce production duration, the effects of the pulsed vacuum pretreated and ultrasound assisted osmotic dehydration (VUOD) on the mass transfer kinetics, quality and microstructure of mangoes were investigated. In terms of mass transfer efficiency, the results showed that the water loss (54.43%) of the VUOD samples was the highest, which was 45.85%, 14.06%, 29.38% higher than that in the traditional osmotic dehydration (OD), ultrasound assisted osmotic dehydration (UOD) and pulsed vacuum pretreated osmotic dehydration (VOD) samples, respectively, and the solid gain (12.81%) of the VUOD samples was 90.03%, 53.43% and 32.06% higher than that in the OD, UOD and VOD groups, respectively. The high regression coefficient (R2>0.9) and low RMSE value represented the suitability of Azuara model for describing WL and SG of osmo dehydrated mangoes. The model predicted that the equilibrium value of WL and SG of VUOD were the highest, which were 65.06% and 23.35% respectively. The hardness of the mangoes in the UOD and VUOD groups were significantly lower than those in the OD and VOD groups (p<0.05), while the color of mangoes was well protected. The results of scanning electron microscope (SEM) showed that ultrasound treatment caused a significant collapse in cell wall, the decrease in cross-sectional area and the formation of the microscopic pores. Meanwhile, vacuum pretreatment had little effect on the hardness, color and microstructure of mangoes. Overall, VUOD improved the efficiency of osmotic dehydration by changing the cell structure, increasing the mass transfer microchannels which can better protect the color of mangoes but result in a decrease in hardness.
