International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us

IJSTR >> Volume 4 - Issue 1, January 2015 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Management Of Large Scale Osmotic Dehydration Solution Using The Pearson's Square Algorithm

[Full Text]



Oladejo Duduyemi, P.O. Ngoddy, B.I.O. Ade-Omowaye



Key words: Algorithm, osmolite, re-concentration, effluent, osmotic dehydration and recycling.



ABSTRACT: Osmotic dehydration is a widely researched and advantageous pre-treatment process in food preservation but has not enjoyed industrial acceptance because if its highly concentrated and voluminous effluent. The Pearson’s square algorithm was employed to give a focussed attack to the problem by developing a user-friendly template for reconstituting effluents for recycling purposes using Java script programme. Outflow from a pilot scale plant was reactivated and introduced into a scheme of operation for continuous OD of fruits and vegetables. Screened and re-concentrated effluent were subjected to statistical analysis in comparison to initial concentrations solution at confidence limit of (p<0.05). The template proven to be an adequate representation of the Pearson’s square algorithm, it is sufficiently good in reconstituting used osmotic solutions for repetitive usage. This protocol if adopted in the industry is not only environmentally friendly but also promises significant economic improvement of OD process. Application: Recycling of non-reacting media and as a template for automation in continuous OD processing.



[1] Jangam, Chung and Mujumdar, (2010). Jangam, S.V. Chung C.L and Mujumdar, A.S (2010). Drying of Foods, Vegetables and Fruits Vol. 1.

[2] Pandharipande SL, Saurav P, Ankit SS. (2012). “Modeling of Osmotic Dehydration Kinetics of Banana Slices using Artificial Neural Network, International Journal of Computer Applications 48 (3), 26- 31.

[3] Moazzam R. K. (2012). Osmotic dehydration technique for fruits preservation-A review. Pakistan Journal of Food Sciences (2012), Volume 22, Issue 2, Page(s): 71‐85

[4] Mujumdar, A. S. (1997). Drying fundamentals. In C. G. J. Baker (Ed.),Industrial Drying of Foods (pp. 7–30). London: Blackie Academic and Professional. Mujumda, 2004

[5] García-Martínez E., Martínez-Monzó J., Camacho M. M., Martínez-Navarrete N., 2002 B. Characterisation of reused osmotic solution as ingredient in new product formulation, Food Research International, 35 307-313.

[6] Derossi A., Severini C. and Cassi D. (2010). Mass Transfer Mechanisms during Dehydration of Vegetable Food Traditional and Innovative Approach-Advanced Mass Transfer Pg 305 -353.

[7] Hui, Y.H., Clary, C., Farid, M., Fasina, O., Noomhorm, A., Welti-Chanes, J., (2007). Food Drying Science and Technology. Destech Publications Inc.

[8] Chen, X.D. & Mujumdar, A.S. 2008. Drying Technologies In Food Processing. Wiley-Blackwell, West Sussex, United Kingdom.

[9] Raoult-Wack, A. L. Recent advances in the osmotic dehydration of foods. Trends in Food Science and Technology, Vol. 5, No. 8, 1994, pp. 255-260. Raoult-Wack, 1994.

[10] Warczok, J., Ferrando M, Lopenz F, Pihlajamaki A and Guell C. (2006). Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations. Journal of food engineering 80:317-326.

[11] Duduyemi, O., Ade-Omowaye, B.I.O. and Ngoddy, P. O. (2013b). Effects of Agitation by Convective Liquid Impingement on Osmotic Dehydration of Carrot Disk in a Semi-Continuous Operation. International Journal of Engineering Research & Technology Vol. 2 Issue 12.

[12] Cataldo A., Cannazza G , De Benedetto E, Severini C., Derossi A. (2011) An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes. Journal of Food Engineering 105 pp 186–192.

[13] Dalla Rouza, M. and Giroux, F. (2001). Osmotic treatment (OT) and problems related to the solution management. Journal of Food Engineering, 49:223-236.

[14] Tortoe C, Orchard J, Beezer A (2011). Multilinear Regression Approach in Predicting Osmo-Dehydration Processes of Apple, Banana and Potato. J Food Process Technolology, Volume 5 issue 2:122.

[15] Tortoe Charles (2010). A review of osmodehydration for food industry African Journal of Food Science Vol. 4(6), pp. 303 – 324.

[16] Falade K.O., Igbeka J.C., Ayanwuyi F.A. (2007). Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon, Journal of Food Engineering 80, 979-985.

[17] Mina Akbarian, Nila Ghasemkhani, Fatemeh Moayedi (2014). Osmotic dehydration of fruits in food industrial: A review International Journal of Biosciences Vol. 4, No. 1, p. 42-57.

[18] AOAC (2000). Official methods of analysis. Washington: Association of Official Analytical Chemists International