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Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review

Osmotic dehydration is one of the alternative methods that is most frequently employed in the food industry to prevent large accumulation of food waste and postharvest losses, although it has a devastating influence on the textural and structural properties of the fruits. Considering that, this revi...

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Main Authors: RAJA, SHALINI, ASMAN, SALIZA
Format: Article
Language:English
Published: 2023
Subjects:
T Technology (General)
Online Access:http://eprints.uthm.edu.my/10140/1/J16258_2d1d036c4276486eae8d57adfc97e892.pdf
http://eprints.uthm.edu.my/10140/
https:doi.org/10.33736/bjrst.5010.2023
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spelling my.uthm.eprints.101402023-10-17T07:39:31Z http://eprints.uthm.edu.my/10140/ Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review RAJA, SHALINI ASMAN, SALIZA T Technology (General) Osmotic dehydration is one of the alternative methods that is most frequently employed in the food industry to prevent large accumulation of food waste and postharvest losses, although it has a devastating influence on the textural and structural properties of the fruits. Considering that, this review offers innovative ideas and views on the impact of calcium salts, specifically calcium chloride and calcium lactate, on the impregnation of osmotically dehydrated fruits, along with various pre-treatments. Calcium chloride and calcium lactate salts assist in conserving the quality of fruits in the sense of colour, sensory, textural, structural, and other characteristics since some fruits are very perishable and rapidly degrade. Additional data showed that pre-treatments like blanching, freezing, drying, and ultrasound negatively affect calcium salt impregnation on fruit samples. The focus of this review is mainly on the preservation method of impregnating osmotically dehydrated fruits with calcium chloride and calcium lactate salt treatments, as well as blanching, freezing, drying, and ultrasound pre-treatments 2023 Article PeerReviewed text en http://eprints.uthm.edu.my/10140/1/J16258_2d1d036c4276486eae8d57adfc97e892.pdf RAJA, SHALINI and ASMAN, SALIZA (2023) Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review. Borneo Journal of Resource Science and Technology, 13 (1). pp. 1-21. https:doi.org/10.33736/bjrst.5010.2023
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic T Technology (General)
spellingShingle T Technology (General)
RAJA, SHALINI
ASMAN, SALIZA
Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review
description Osmotic dehydration is one of the alternative methods that is most frequently employed in the food industry to prevent large accumulation of food waste and postharvest losses, although it has a devastating influence on the textural and structural properties of the fruits. Considering that, this review offers innovative ideas and views on the impact of calcium salts, specifically calcium chloride and calcium lactate, on the impregnation of osmotically dehydrated fruits, along with various pre-treatments. Calcium chloride and calcium lactate salts assist in conserving the quality of fruits in the sense of colour, sensory, textural, structural, and other characteristics since some fruits are very perishable and rapidly degrade. Additional data showed that pre-treatments like blanching, freezing, drying, and ultrasound negatively affect calcium salt impregnation on fruit samples. The focus of this review is mainly on the preservation method of impregnating osmotically dehydrated fruits with calcium chloride and calcium lactate salt treatments, as well as blanching, freezing, drying, and ultrasound pre-treatments
format Article
author RAJA, SHALINI
ASMAN, SALIZA
author_facet RAJA, SHALINI
ASMAN, SALIZA
author_sort RAJA, SHALINI
title Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review
title_short Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review
title_full Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review
title_fullStr Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review
title_full_unstemmed Effect of Pre-treatment on The Impregnation of Osmotically Dehydrated Fruits: A Review
title_sort effect of pre-treatment on the impregnation of osmotically dehydrated fruits: a review
publishDate 2023
url http://eprints.uthm.edu.my/10140/1/J16258_2d1d036c4276486eae8d57adfc97e892.pdf
http://eprints.uthm.edu.my/10140/
https:doi.org/10.33736/bjrst.5010.2023
_version_ 1781707439594274816
score 13.211869

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