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Recycling of osmotic solutions in microwave–osmotic dehydration: product quality and potential for creation of a novel product

Wray, Derek, Ramaswamy, Hosahalli S
Journal of the science of food and agriculture 2016 v.96 no.10 pp. 3515-3523
anthocyanins, apples, cost effectiveness, cranberries, drying, economic feasibility, heat treatment, juices, leaching, osmotic treatment, product quality, recycling, syrups
BACKGROUND: Despite osmotic dehydration being a cost effective process for moisture removal, the cost implications of making, regenerating, and properly disposing of the spent osmotic solutions contributes greatly to the economic feasibility of the drying operation. The potential for recycling of osmotic solutions and their use for creation of a novel product was explored using microwave–osmotic dehydration under continuous flow spray (MWODS) conditions. RESULTS: Identical runs were repeated 10 times to determine the progressive physical and compositional effects of the thermal treatment and leaching from the cranberry samples. The microbiological stability and constant drying performance indicated that MWODS would be well suited for employing recycled solutions. While the anthocyanin content of the solution never approached that of cranberry juice concentrate, it is demonstrated that the spent syrup can infuse these health positive components into another product (apple). CONCLUSION: This study found that re‐using osmotic solutions is a viable option to reduce cost in future MWODS applications, with no detriment to product quality and potential to use the spent solution for novel products. © 2015 Society of Chemical Industry