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This study investigates the applicability of the Peleg model to the osmotic dehydration of various sweet potato variety samples in sugar beet molasses, addressing a notable gap in the existing literature. The osmotic dehydration was performed using an 80% sugar beet molasses solution at temperatures of 20 °C, 35 °C, and 50 °C for periods of 1, 3, and 5 h. The sample-to-solution ratio was 1:5. The objectives encompassed evaluating the Peleg equation's suitability for modeling mass transfer during osmotic dehydration and determining equilibrium water and solid contents at various temperatures. With its modified equation, the Peleg model accurately described water loss and solid gain dynamics during osmotic treatment, as evidenced by a high coefficient of determination value (r2) ranging from 0.990 to 1.000. Analysis of Peleg constants revealed temperature and concentration dependencies, aligning with previous observations. The Guggenheim, Anderson, and de Boer (GAB) model was employed to characterize sorption isotherms, yielding coefficients comparable to prior studies. Effective moisture diffusivity and activation energy calculations further elucidated the drying kinetics, with effective moisture diffusivity values ranging from 1.85 × 10−8 to 4.83 × 10−8 m2/s and activation energy between 7.096 and 16.652 kJ/mol. These findings contribute to understanding the complex kinetics of osmotic dehydration and provide insights into the modeling and optimization of dehydration processes for sweet potato samples, with implications for food processing and preservation methodologies. [ABSTRACT FROM AUTHOR]

Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50°C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35°C. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR-31055]

The aim of this study was to investigate effects of osmotic treatment on microbiological profile and water activity (aw) in celery leaves and root, in order to indicate the usefulness of this drying technique. Samples of celery leaves and root were dehydrated in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures. aw values of processed celery leaves and root were determined and the change of the microbiological profile between the dehydrated celery leaves and root was examined. The process of osmotic treatment improve the initial microbiological profile due to increasing dry matter content and lowering aw value of the all processed celery samples. Better microbiological load reduction was observed in samples of leaves compared with samples of roots. Measuring results were fitted to mathematical models using Response Surface Methodology and statistically evaluated using analysis of variance.

Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50oC) and concentration of sugar beet molasses, (60, 70 and 80% w/w). The numerical solution of Fick's' law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which was shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95×10-10 - 8.03×10-10 m2s-1, the sucrose effective diffusivity was between 6.39×10-10 and 8.25×10-10 m2s-1, while diffusivities for minerals were in the range 6.34×10-10 - 8.82×10-10 m2s-1, for Na, 6.27×10-10 - 7.43×10-10 m2s-1, for K, 6.44×10-10 - 8.94×10-10 m2s-1, for Ca and 3.47×10-10 - 5.66×10-10 m2s-1, for Mg. [Projekat Ministarstva nauke Republike Srbije, br. TR 31055]

The aim of this work was to study the changes in osmotically treated pork meat during rehydration. Meat samples were osmotically treated in sugar beet molasses solution, at temperature of (23±2)°C for 5 hours. After being osmotically treated, meat samples were rehydrated at constant temperature (20- 40°C) during different times (15-60 min) in distilled water. The effective diffusivity were between 8.35 and 9.11•10-10 (m2•s-1) for moisture, 6.30-6.94 • 10-10 (m2•s-1), for Na, 5.73-7.46 10-10 (m2•s-1), for K, 4.43-6.25 • 10-10 (m2•s-1), for Ca, 5.35-6.25 • 10-10 (m2•s-1), for Mg, 4.67-6.78 10-10 (m2•s-1), for Cu, 4.68-5.33 • 10-10 (m2•s-1), for Fe, 4.21-5.04 • 10-10 (m2•s-1), for Zn and 5.44-7.16 10-10 (m2•s-1), for Mn. Zugarramurdi and Lupin’s model was used to predict the equilibrium condition, which was shown to be appropriate for moisture uptake and solute loss during rehydration. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055: Osmotic dehydration of food - energy and environmental aspects of sustainable production]

The main objective of this article was to investigate the use of the diffusive model, Zugarramurdi and Lupin's model, Peleg's model, second order polynomial model and Weibull-type model for the prediction of water loss and solid gain, during osmotic treatment of fish (Carassius gibelio) in sugar beet molasses solution. The accepted experimental design allowed to assess the effect of solution concentration (60-80% w/w), temperature (10, 20, 35 and 50oC) and immersion time (1-5h), and to quantify water and solid mass transfer coefficients. The considered empirical models were able to represent satisfactorily the transfers of water and solids during all osmotic treatments.

Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31055]

This paper presents the effects of different process temperature (20, 35 and 50 °C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system’s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 °C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055]

Osmotic treatment (OT) is important food preservation method and complementary treatment in food processing industry because of the mild processing temperature, base waste material and low energy requirements. OT by gentle lowering the water content increases shelf life of food samples without unnecessary changes in dry product quality. Decrease of water content by osmosis involves immersion of food samples in hypertonic medium. Sugar beet molasses (SBM) in the past few years has proven to very efficient hypertonic solution for OT of fruit, vegetables, fish and pork meat. The process was carried out under atmospheric pressure at temperature of 20°C for 5 hours in SBM osmotic solutions. The monitored responses of OT process were: dry matter content (DMC), water loss (WL), solid gain (SG) and water activity. After five hours of immersion in SBM (80 % w/w) solution responses were: DMC=58.862±1.714, WL=0.496±0.011, SG = 0.128±0.011 and aw=0.836. Microbiological profile analysis of dehydrated chicken meat have confirmed safety.

Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasses (60-80%, w/w), temperature (20-50ºC), and immersion time (1-5 h) in terms of water loss (WL), solid gain (SG), final dry matter content (DM), and water activity (aw), were investigated using experimental results. Five artificial neural network (ANN) models were developed for the prediction of WL, SG, DM, and aw in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r2, of 0.990 for SG, 0.985 for WL, 0.986 for aw, and 0.992 for DM compared to experimental measurements. The wide range of processing variables considered for the formulation of these models, and their easy implementation in a spreadsheet calculus make it very useful and practical for process design and control.

The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system’s response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water activity (aw). The optimum osmotic parameters seem to be: osmotic time of 4 h, molasses solution concentration of 72% and solution temperature of 45oC. These conditions were determined using Response Surface Methodology (RSM), and by superimposing the contour plots of each process variable. The predicted responses for the optimum drying conditions were: DM of 64.5%, WL in the close vicinity of 0.53, SG about 0.15 and aw in the range of 0.83 to 0.84. [Projekat Ministarstva nauke Republike Srbije, br. TR-31055]

The applicability of Peleg equation was examined for the description of mass transfer during osmotic dehydration (OD) of apple in sugar beet molasses. Mass transfer was investigated in terms of water loss (WL) and solid gain (SG), during OD in 40-80% sugar beet molasses solutions, at 45, 55 and 65ºC. High regression coefficients obtained for Peleg constants (R2>0.975) indicate good fit to the experimental data. The Peleg rate constant varied from 0.144 to 0.785 (g/g i.s.w.) and from 2.006 to 4.436 (g/g i.s.w.) for WL and SG, respectively. The Peleg capacity constant varied from 1.142 to 1.553 (h g/g i.s.w.) and from 8.254 to 11.930 (h g/g i.s.w.) for WL and SG, respectively. The equilibrium WL∞ and SG∞ were estimated using the Peleg model. In addition, the activation energy (Ea) for WL and SG was determined from the relationship between the Peleg rate constant and Arrhenius equation.

This research was conducted in order to examine the mass transfer kinetics, during osmotic dehydration of celery leaves (Apium graveolens) in two different osmotic solutions (sugar beet molasses and the mixed solution of sodium chloride and sucrose), under atmospheric pressure, at room temperature. The significance of used hypertonic solutions and immersion time on the various kinetics parameters (water loss, solid gain and dehydration efficiency index) were tested during the process, using Analysis of variance. Principal component analysis and Cluster analysis were used for characterization of different samples, and standard score analysis was applied in optimal process parameters determination.

The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution. [ABSTRACT FROM AUTHOR]

Osmotic treatment (OT) is an important method for preserving food, which involves partial water removal from samples immersed in hypertonic solutions. This study aimed to investigate the effects of OT in two different solutions on nettle leaves' mineral content. Nettle leaves were dehydrated in sugar beet molasses (80%) and an aqueous solution of sodium chloride and sucrose, at 35 °C and 50 °C for 30, 60 and 90 min. Mineral content (Ca, Mg, Na, K, Fe, Cu Zn, Mn and Co) was determined in fresh and dehydrated leaves. The basic chemical composition of nettle leaves before and after the OT was determined based on the following methods: Content of Fe, Cu and Zn was determined by the method FINSLab-5.4-3M-004/13; Determination of: Pb, Cd, As, Zn, Cu, Fe, Sn, and Cr in food by atomic method absorption spectrometry (AAS); Content of: Ca, K, Mg, Na, Mn, and Co in fresh and OT samples was determined using the standard SRPS EN ISO 6869: 2008, Animal feed, and determination of: Ca, Mg, Mn, K, Na and Co contents in food by atomic absorption spectrometry (AAS). There was a slight decrease in mineral content in the samples dehydrated in a clear solution, compared to molasses, where all samples showed an increase in monitored minerals after OT. The highest values of monitored minerals were achieved by OT of nettle leaves in molasses solution, after 90 minutes, at 50 °C, especially Fe (from 30.989 ± 0.062 mg/100g i.s. to 98.627 ± 1.674 mg/100g i.s.) and K (from 50.752 ± 1.226 mg/100g i.s. 97.903 ± 0.905 mg/100g i.s.). After the treatment, the content of Na in all samples was increased. It can be concluded that the content of Ca, Mg, K, Fe, Cu, Zn, Mn and Co increased in nettle leaves dehydrated in sugar beet molasses, while in the samples dehydrated in NaCl and sucrose solution opposite trend was observed. [ABSTRACT FROM AUTHOR]

Two major cannabinoids are present in Cannabis plants. The first one is a psychoactive cannabinoid substance (-)-trans-Δ9-tetrahydrocannabinol, wellknown as THC, based on which medicinal cannabis is categorized as a prohibited narcotic. The other one is cannabidiol (CBD), presented specifically in hemp. CBD is familiar as a pharmacologically active substance, and its application is becoming increasingly important in medicine. Many studies testify to osmotic treatment's success in removing water from different plant and other materials. Sugar beet molasses has proven to be an efficient osmotic solution in water removal, nutritional enrichment, food safety and quality aspects. The use of a mild temperature regime to preserve plant tissue and nutritional values is one of this process's advantages. This work is concerned with determining the effect of the drying temperature on CBD and THC content after the osmotic treatment (OT) compared to the natural drying at ambient temperature. Osmotic treatment of three different industrial hemp types (DZ1, DZ2 and DZ3) was performed in sugar beet molasses solution (80%), under atmospheric pressure, for 1.5 hours, at 20, 35 and 50 °C with the sample to solution ratio 1 : 20. The principal component analysis (PCA) has been used operatively for better visualization and the samples' differentiation. The optimization of OT was performed using artificial neural networks (ANN). The optimization of the output variables was based on the ANN model. The reduction in CBD and THC content is to a greater extent during osmotic treatment than in natural drying, mainly decreased with increasing solution temperature. However, the positive aspect is a more significant reduction in psychoactive substance in comparison to natural drying. The temperature of 35 °C and sample DZ2 gave optimal experimental results of 4.266 ± 0.168 and 0.138 ± 0.006 μg/g for CBD and THC, respectfully. It can be concluded that OT of all hemp samples resulted in a decrease of both CBD and THC content, although the positive aspect is a more significant reduction in psychoactive substance than after natural drying. [ABSTRACT FROM AUTHOR]

Nutritional and therapeutic relevance of herbs is generally known, which is most related to their high phenolic content and other bioactive compounds present. However, the bioactive components are unstable, and extremely prone to degradation and/ or reaction with some factors during processing and preservation. Osmotic treatment is the one of the preservation method with potential to prevent drying damages and maintain the functional properties of food. Most studies conducted with osmotic dehydration are more focused on the process, and less on the nutritive and antioxidative profile of obtained product. This review summarizes the impact of osmotic treatment on the antioxidative potential of osmodehydrated product, with an emphasis on the molasses as osmotic medium. Immersion of the plant material in concentrated solutions on the mild temperatures, by means of osmotic treatment, has the advantage of preserving the plants' total antioxidant activity, due to the protective effect of the surrounding osmotic solution, the limitations of oxidative exposure, and avoiding adversely consequences of temperature. The type of osmotic solution directly affects the retention of bioactive compounds and the overall antioxidant profile of the material immersed in it, mainly due to the transport of bioactive substances from the solution to the plant. According to the literature molasses is a reach source of antioxidants, which potentially can diffuse into plant tissue during osmotic treatment. Some papers have reported that carriers of antioxidant activity in molasses are primarily phenolic compounds derived from sugar beet (Ferulic acid; Synergic acid; Vanilic acid; Galic acid; p-Coumaric acid; Kaempferol; Catechin; Luteolin), anthocyanides, betaine, choline, and colored products of the Millard reactions (melanoidins), which formed during the production of sugar. In conclusion the published data show that molasses as osmotic medium enhancing the overall antioxidant activity of herbs, making osmodehydrated material excellent ingredients for functional food formulation. [ABSTRACT FROM AUTHOR]

In recent year's osmotic dehydration as a method of food preservation is drawing more attention due to many advantages regarding low energy processing conditions, mild temperatures and the possibility of reusing waste material. One of the most important factors that have a major influence on the efficiency of the osmotic dehydration process is a selection of the most convenient osmotic solution. At the Faculty of Technology, University of Novi Sad, sugar beet molasses has been introduced as an osmotic solution and turned out to be very efficient for the osmotic treatment of both animal and plant row materials. Reasons that make molasses an excellent osmotic medium are high content off dry matter (80% w/w) and specific chemical composition. Great amount of water and high aw value make food perishable and reduce its shelf life. By treating raw food material with sugar beet molasses as an osmotic solution the water content has been significantly reduced as well as aw value making food safer and longer-lasting. The microbiological profile of food material osmotically treated in molasses indicated that osmotic dehydration is a hygienically safe method and obtained products are safe for further processing. Comparing molasses with other conventional osmotic solutions it has been shown that molasses reduce the total amount of microorganisms in a larger scale than sugar and salt solution do. Sugar beet molasses has rich nutritional composition and during the osmotic process, those nutrients penetrate into treated material and improve its chemical composition, especially the content of minerals. In comparison to traditional osmotic solution osmotic dehydration treatment in molasses leads to higher amount of important minerals in both plant and animal treated material improving their functional properties. Osmotic dehydration in sugar beet molasses has proven to be valuable not only from food safety but from food quality aspects as well. [ABSTRACT FROM AUTHOR]

Within this work, the content of polyphenolic compounds, vitamin C and minerals in white cabbage (Brassica oleracea) was studied, as affected by the variety of cabbage (var. Futoški, hybrid Bravo) and osmotic dehydration in different osmotic solutions. Three osmotic solutions were used: 1) aqueous solution of NaCl and sucrose (S1); 2) mixture of S1 and sugar beet molasses in proportion 1:1 (S2); and 3) 100% beet molasses (S3). The osmotic dehydration of cabbage in molasses (S3) resulted in a substantial increase in the content of iron and potassium in the dehydrated cabbage by 80–100%. On the other hand, a loss of minerals (Fe, Mg and Ca) at 30–60% after cabbage dehydration in sucrose solution is presented. Also polyphenols content was significantly increased during osmotic dehydration in molasses particularly for kaempherol (6.63 mg/kg dm), p-cumaric acid (1.01 mg/kg dm), caffeic acid (20.35 mg/kg dm), catechin (153.81 mg/kg dm) and gallic acid (17.54 mg/kg dm). Additionally, osmotic dehydration process demonstrated a good retention of l -ascorbic acid in cabbage. • The osmotic dehydration of cabbage in sugar beet molasses was investigated. • The osmotic dehydration resulted in an increase in iron and potassium content. • Kaempherol, catechin and p-cumaric, caffeic, and galic acid content increased during osmotic dehydration. [ABSTRACT FROM AUTHOR]

Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses - SBM and ternary aqueous solution - TAS), at temperatures of 20, 35 and 50°C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (II) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35°C. [ABSTRACT FROM AUTHOR]

A response surface methodology approach was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3, and 5 hours, at tempertures of 45, 55, and 65 °C and molasses concentrations were 40, 60, and 80% (w/w). The used responses variables were: dry matter, water loss, solid gain, and water activity. A Box et al. fractional factorial design (2 level-3 parameter with 15 runs (1 block) was used for design of the experiment. Dry matter, water loss, and solid gain were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: dry matter 50-60%, water loss 0.7-0.8, solid gain 0.08-0.09, and water activity 0.84-0.86. The optimum conditions generated were: treatment time of 4 hours, temperature of 60 °C, and sugar concentration of 66% (w/w). [ABSTRACT FROM AUTHOR]