Essay on application of Osmosis in food industry in world: Osmotic…
Essay on application of Osmosis in food industry in world: Osmotic dehydration of food(C.W)
Outline the phenomenon of osmotic dehydration.
osmotic dehydration is the loss of water from food
osmotic dehydration causes changes in food quality in terms of nutrition, color, taste and texture
6 feb 2007
Zeki Berk Professor (Emeritus), in Food Process Engineering and Technology (Second Edition), 2013
removal of water by putting the food through solution of salt or suger which have high osmotic pressure
water is transferred from food to the solution due to difference in osmotic pressure
salting of fish and candying fruit are examples of the process as removal of water takes place
L.A. Ramallo,1 C. Schvezov1 and R.H. Mascheroni2∗
motic dehydration is a technique used for
the partial removal of water when foods (normally
fruits or vegetables) are placed in a hypertonic solution. During the process, two counter-current flows
take place: water flows out from the food to the solu-
tion and the solute is transferred from the solution to
preservation of food
deals with the prevention of spoiling or decay of food so that it can be used in future
the process is there to make sure the quality, nutrition and edibility stays the same
preservation prevents growth of fungi, bateria and other mircroorganism on food
process makes sure that the food does not age or loose colr
it seal to prevent re entry of microbes
it ensures that food is not contai,inated by organisms or chemicals and that food does not loose or change in terms of color, texture and nurtition
Outline the food preservation process.
Explain why preservation of food is important.
The varies of food can be enjoyed in any different area and any seasons
The supplyment of food can be increased
The wast of food will be reduced
There is no change in taste, color and nutritive values of food with the right way of food preservatetion
People can tast food from any location
Can stored the food more easily
Increasing the food product shelf life.
Increasing the self-life of foods thus increasing the supply. So many perishable foods can be preserved for a long time.
Making the seasonal food available throughout the year.
Adding variety to the diet.
Saving time by reducing preparation time and energy, as the food has already been partially processed.
Stabilising prices of food, as there is less scope of shortage of supply to demand.
Decreasing wastage of food by preventing decay or spoilage of food.
Improving the nutrition of the population. Preserved foods help people to bring a variety in the diet, thereby decreasing nutritional inadequacies.
Briefly explain the process of osmotic dehydration in preservation of foods.
Rajdeep Munidyara, Prem kumar ,Mamta Bajya
mositure in fruits aboe 75% have threat too be spoild by molds, yeast , bateria
the process of osmotic dehydration is used to reduce water in fruits and vegetables to 0.9 which helps keep its original quality
product is immsered in osmotic solution and the process is oxygen free
which is the reason why sulfer dioxide or blanching for protection is not needed.
the process worksunder mild heat treatment which helps in improving color and flavor of the fruit / vegetable
the process results in the moisture product with lower water activity
low water activity results in chemical reactionwhich deterirate the food and the growth of bateria, toxins and microorganisms is decreased
the process improves color,flovor and texture of the food
osmostic dehydration process works with apple, banna, apricot, corrot, cherry, citrus fruits, grapes , guava , papaya, mango , potato etc
Suggest the advantages and disadvantages of the process.
improvement of color , flavor and textue
low energy requirement
reduction in cost because of packaging and distribution
retention of flavors and reduces tissue damage compared to conventional air and sun drying process
retention of nutrients during storage
time taking process
the process is expensive
sugar coating not desireable in some products ad rinnishing in water may be needed after treatment
reduction in acidity level redices characteristic taste of product