Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle

Osmotic dehydration offers an alternative to air-drying for reducing moisture content at ambient temperature. Of four different solutes investigated, 22% (mass basis) sodium chloride (NaCl) and 60% (mass basis) sucrose solutions were the most successful, with each achieving approximately a 10% reduc...

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Bibliographic Details
Published inInternational journal of food engineering Vol. 12; no. 1; pp. 83 - 89
Main Authors Pontawe, Reagan J., Carson, James K., Agbebavi, James T., Klinac, David, Swan, Janis E.
Format Journal Article
LanguageEnglish
Published De Gruyter 01.02.2016
Subjects
chestnuts
mechanical shell removal
osmotic dehydration
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Summary:Osmotic dehydration offers an alternative to air-drying for reducing moisture content at ambient temperature. Of four different solutes investigated, 22% (mass basis) sodium chloride (NaCl) and 60% (mass basis) sucrose solutions were the most successful, with each achieving approximately a 10% reduction in wet basis moisture content after 8 h without significant detrimental side effects, although NaCl solutions cause noticeable darkening in the pits on the surface of the chestnuts. The presence of the shell and pellicle did not significantly affect the dehydration rate. Osmotic dehydration by NaCl or sucrose prior to mechanical shell removal produced a small increase in efficiency of the shell removal process.
ISSN:2194-5764
1556-3758
DOI:10.1515/ijfe-2014-0244