期刊名称：Asia Pacific Journal of Multidisciplinary Research
印刷版ISSN：2350-7756
电子版ISSN：2350-8442
出版年度：2018
卷号：6
期号：2
页码：23-28
出版社：Lyceum of the Philippines University - Batangas
摘要：The study investigated the effects of osmotic dehydration (OD) as pre-treatment to the quality
of mechanically air-dried semi-refined carrageenan (SRC). It aimed to evaluate some physical and textural
properties of SRC as influenced by osmotic temperature. Dried seaweeds of the specie Kappaphycus
alvarezii were used as raw material. After cooking and washing, the seaweed samples were subjected to
osmotic dehydration in a saturated sugar solution at temperatures of 30O, 40O, and 50OC. The samples
were then subjected to mechanical air-drying and milling to create powdered products. For property
evaluation, both powder and gel samples were used. The osmotically air-dried products (OAD) were
compared to conventionally-produced air-dried (AD) samples.
Osmotic dehydration both induced moisture loss and solute uptake in the products. Due to sucrose gain,
OD produced lighter powders and clearer gels from semi-refined carrageenan. Indeed, sugar was able to
improve product clarity. OAD gels also had lower pH values, more viscous, and with greater strength than
AD gels. In effect, this enhanced product qualities implied greater versatility and range of application for
the semi-refined carrageenan, making it more competitive with its refined counterpart. However,
osmotically air-dried (OAD) powders had higher water activity than purely air-dried (AD) samples. This
is a challenge to the storability and shelf-life of the product, implying the need to develop appropriate
packaging system for it.
关键词：osmotic dehydration; semi-refined carrageenan; mass transfer; diffusion; empirical models
