OSMOTIC DEHYDRATION OF PEAS:

I. INFLUENCE OF PROCESS VARIABLES ON MASS TRANSFER

FIGEN KAYMAK ERTEKI” and TEMEL CAKALOZ

Department of Food Engineering

of Ege University, Bornova, Izmir. 35100 TURKEY

Accepted for Publication October 10. 199s

ABSTRACT

Osmotic dehydration of uniformly sized peas at 30C was studied using

digerent solutions of sucrose, sodium citrate and sucrose-kcitrate mixture. The
influence of variousfactors such as solution concentration and composition and
the fleet of agitation on the muss transfer mechanism was investigated. It was
shown that the rate of water loss in the sample was increased by increasing
concentration of osmosis solution and agitation. The most flective osmotic
dehydration was obtained in sucrose +&rate mired solutions of 60%total solids
level for which a dehydration model was proposed. The apparent difision
comcient of water 0,was determined using the dehydration model. The values
of 0,were found to be in the range 9.10 x 10” - 7.63 x 10’’ m2/s.

INTRODUCTION

Osmotic dehydration is a water removal process which is based on placing

foods, such as fruits and vegetables into concentrated solutions of soluble
solutes, having higher osmotic pressure and lower water activity. The driving
force for water removal is the concentration gradient between the osmotic
solution and the intracellular fluid, while the natural cells act as a semipermeable
membrane. Since the membrane is only partially selective there is always some
solute diffusion (uptake) into the food. Therefore, osmotic dehydration is
considered to be a simultaneous water and solute counter-diffusion process
(Ponting et al. 1966; Hawkes and Flink 1978; Adambounou et al. 1983; Lerici
et al. 1985).

‘Correspondenceshould be addressed to:Figen Kaymak Ertekin (Dr), Ege Universitesi, Gida Muh.
Bol., Bornova, Izmir. 35100 TURKEY, Fax: 232-3427592

Journal of Food Processing and Preservation 20 (1996) 87-104. All Rights Reserved.
OCopyright 1996 by Food d Nutrition Press, Xnc., Trumbull, Connecticut. a7
88 F. KAYMAK ERTEKIN and T.CAKALOZ

The influence of main process variables e.g. pretreatment applied to feed,

the type of osmotic agent, the concentration and composition of osmotic
solution, temperature, process time, effect of agitation, solution /sample ratio
on the mass transfer mechanism and the product quality were studied extensively
(Ponting ef al. 1966; Bongirwar and Sreenivasan 1977; Contreras and Smyrl
1981; Islam and Flink 1982; Conway er al. 1983; Magee ef al. 1983; Kim 1989,
Lenart and Lewicki 1990).
The kind of osmotic agent used and hence its molecular weight or ionic
behavior strongly affect the kinetics of water removal, the solid gain and the
equilibrium water content. The most commonly used osmotic agents are sucrose
and sodium chloride. Other osmotic agents such as glucose, fructose, maltodex-
trin, hydrolyzed starch syrups, glycerol were tested by different researchers
(Hawkes and Flink 1978; Giangiacomo ef al. 1987; Torreggiani et al. 1987;
Biswal and Le Maguer 1989; Garrote and Bertone 1989).
In order to improve the osmosis kinetics, the possibility of using binary
mixtures of either maltodextrin or lactose with sucrose was investigated by
Hawkes and Flink (1978). Furthermore, Islam and Flink (1982) showed that
osmosis with sucrose-salt binary mixtures resulted in significant solid uptake as
well as high water loss. Lenart and Flink (1984) suggested that sucrose/salt
mixtures increased the driving force for dehydration.
In the majority of previous works on dehydration of fruits, the concentrated
sucrose solutions were the osmotic agent. Relatively little work was carried out
on vegetables using salt or sucrose/salt mixture solutions although some success
has been achieved with potatoes, carrots, green beans and some tropical
vegetables (Flink 1980; Islam and Flink 1982; Adambounou er al. 1983; Kim
1989; Biswal er al. 1991).
In the last few years, numerous studies have been undertaken on the
osmotically induced mass transfers and on different models to describe the
osmosis behavior (Conway er al. 1983; Magee ef al. 1983; Lewicki ef al. 1984;
Toupin and Le Maguer 1989; Biswal and Le Maguer 1989; Biswal and
Bozorgmebr 1991; Azuara ef al. 1992a,b; Hough er al. 1993) but a mathemati-
cal modeling of typical osmotic behavior involved in simultaneous interacting
counter-current flows is still lacking. Modeling the mechanism of osmosis would
require detailed data on surface properties of the material in contact with the
osmotic solution (Biswal and Le Maguer 1989; Marcotte ef al. 1991).
The purpose of this work was to investigate the mass transfer mechanism
of osmotic dehydration applying a Fickian model of peas which required a
regular geometry of solid. Furthermore, the osmotic solution was buffered with
sodium citrate solution to keep the pH value constant as well as to enhauce the
dehydration potential of the solution.
 OSMOSIS OF PEAS. I 89

THEORETICAL MODEL

Mass transfer rate of solutes or water in cellular solids is approximately

predicted by the appropriate solutions of the simplified unsteady state Fickian
diffusion equation under defined initial and boundary conditions.
Since osmosis results in primarily water removal from the tissue and very
little solid uptake, the unsteady state Fickian diffusion model can be applied to
describe the osmosis mechanism. Consequently, the diffusion coefficients
representing water loss during osmosis can be calculated. The initial water
concentration is assumed to be uniform and the boundary conditions for
negligible external mass transfer resistance and varying bulk solution concentra-
tion with time are valid. With these initial and boundary conditions, analytical
solution of the Fick’s equation for the diffusion of solutes in a stirred solution
of limited volume are given by Crank (1975).
For a spherical geometry,

where M, is the total amount of water leaving the solid at time t, M, the total
amount of water leaving the solid after infinite time and D,, apparent diffusion
coefficient.
The 9”’s are the nonzero positive roots of

a is the volume ratio of solution and solid when the partition factor is unity.
During osmosis, equilibrium water fraction after infinite time (C,) can be
defined as:

L,.C, + v,.c, = c, (L,+Vd) (3)

where, Lo is the initial weight of solute in the pea, V, the initial weight of the
osmotic solution, C, the initial water concentration in the solid and C,, the initial
water concentration of solution.
90 F. KAYMAK ERTEKPI and T. CAKALOZ

Thus, the amount of water leaving the pea after an infinite time, M, can
be expressed as:
Ma0
-3
C0-c,
(4)
r,
For each experimental condition, values of (Ct-C,)/(Co-C,)expressing
dimensionless water concentration are obtained. For sufficiently long times, only
the first term of n = l in Eq. 1 can be used with small error. D, can be
calculated from the logarithmic plotting (Ct-Cm)/(C,,-C,) vs time term (Dad$)
for different process conditions.

MATERIALS AND METHODS

Materials

Green peas (Araka, variety) used as raw material in the experiments were
obtained from the western part of Turkey. Samples were stored at 4C and
relative humidity of 8540% about 3-5 days before testing.
Food grade sucrose (S) and trisodium citrate (TSC)were used to prepare
the osmotic solutions. The contribution of citrate was to create an ionic behavior
of solution and to buffer the diffusing acidic components.

Experimental Procedure

After podding and cleaning, peas were graded for size. The average
diameter of peas was determined as 9f0.3 mm. The osmotic solutions were
prepared as single solute or mixed solute systems (S, TSC) in the following total
concentrations by weight: sucrose 30.40.50and 60%;trisodium citrate 15 and
+
30% and sucrose trisodium citrate 50, 60 and 70% with varying composi-
tions.
Osmotic dehydration was carried out in a batch system at 30f 1C.Experi-
ments were conducted by contacting samples with the concentrated solution in
sealed glass jars of 1 L mounted on a shaker bath. Osmotic dehydration was
allowed to proceed for a desired length of time between 1 to 24 h either under
constant agitation conditions of 200 shake p.m. which seemed to be safe for
 OSMOSIS OF PEAS. 1 91

body damaging or static conditions. In our experimental conditions the process

time used was relatively long in order to reach the mass transfer equilibrium
between the sample and the osmosis solution. For each experiment, a ratio of
sample to solution 1/4 (w/w) was used.
The sample was removed from the solution at the end of the osmosis
period, drained, blotted with a filter paper to remove adhering solution. The
sample was weighed and analyzed.

Analytical Methods

Total solids content was determined by drying the samples in a vacuum

oven at 70C for 24 h and total sugars by Lane-Eynon method (AOAC 1980). In
order to determine the concentration change of osmosis solution during osmosis,
the total solids content was measured using a refractometer.
The water activities of peas and osmotic solution were determined using a
static, gravimetric method modified by Spiess and Wolf (1983) and Wolf et al.
(1984). In this method, microcrystalline cellulose (MCC) used as a reference
material was equilibrated with the sample. The equilibrium moisture content of
the MCC was related by a calibration curve to the water activity of the MCC,
which represented the water activity of the sample. All determinations were
conducted in duplicate.
Organoleptic evaluations of osmosed peas were conducted using a 5 point
hedonic scale ranging from 1 (dislike extremely) to 5 (like extremely). After
rehydration for 5 min in boiling water, osmosed pea samples were evaluated for
color, texture, flavor and the overall acceptability by the panel of 5 semi-trained
judges and each testing was repeated three times on subsequent days. The
analysis of variance was used to determine statistically significant differences
(p SO.05).

Dehydration Parameters

In order to analyze the data and indicate the overall exchange of solutes
and water between the peas and the osmosis solution, the following parameters
were determined for each sample;

Water loss (WL), g/100 g fresh sample

Solid gain (SG),g/100 g fresh sample
Weight reduction (WR), g/lOO g
Water content (WC), g/100 g
Total solids (TS), g/lOO g
92 F. KAYMAK ERTEKIN and T.CAKALOZ

In order to use the diffusional model, it was necessary to determine the

soluble solids concentration (SSC)in the liquid phase of peas for which, the
amount of insoluble solids present in the initial peas was assumed to be a fixed
fraction of the total initial solids (InS=0.78) and the amount of insoluble solids
in the pea sample was assumed to remain constant throughout osmosis (Lenart
and Flink 1984).

Statistical Evaluation

The series of osmotic dehydration experiments at different concentration

and compositions of osmotic solution were replicated in order to facilitate
analysis of variance comparing lack of fit and pure error (Draper and Smith
1981).

RESULTS AND DISCUSSION

Effect of Osmosis Time and Analysis of the Approach to Equilibrium

The change of the dehydration parameters for the system 40% sucrose+
20% citrate mixed solution is given in Fig. 1. The data thus obtained were used
to furnish the model.
A significant increase of SG and WL is observed within the initial period
of 2 h. WL and SG continues to increase similarly after 4 h osmosis. However,
the soluble solids concentration (SSC) in the pea and osmosis solution are still
quite different, exhibiting nonequilibrium condition. From the Fig. 1, it can be
observed that SSC and water activity a, values in the pea and solution reach
their ultimate values where the equilibrium condition is assumed to establish in
24 h osmosis. The results for the other osmosis solution systems are given in
Table 1.
Depending upon the composition of the osmosis solution the equilibrium
conditions are reached between 8 to 24 h. Similarly, Lenart and Flink (1984)
showed that equilibrium state required 4 to 20 h for 10 mm potato cubes in
different solutions. Slices or cubes of course are more liable for higher rates of
diffusion than "whole products" because of cellular damages.

Effect of Solution Concentration

The mass transfer data and osmosis at various sucrose concentrations

(30-60%,w/w) and citrate concentrations (15 and 30%, w/w) are given in Table
2.
 OSMOSIS OF PEAS. 1 93

70

60

W 50

8
I
40

o 30
s 20

I0

0
0 4 8 12 16 20 24 28

Time (h 1

SuUnoN

0 4 0 1 2 1 6 2 0 2 4 2 8

T i m,

soLuTloN
4
pE*5

0 4 6 1 2 1 6 2 0 2 4 2 6

T m h)
FIG. 1. MASS TRANSFER DATA AND WATER ACTIYITY (aJ FOR OSMOTIC
DEHYDRATION OF PEAS IN 40%SUCROSE + 20%CITRATE SOLUTION
94 F. KAYMAK ERTEKIN and T. CAKALOZ

TABLE 1.
INFLUENCE OF OSMOSIS SOLUTION COMPOSITION ON MASS TRANSFER AND a,,,
APPROACH TO EQUILIBRIUM (8 h osmosis at 30 C)

Osmosis solution,K wlw

40 60 30 3W20 40+20 W30

Initidpea Sucmse Sucrose Citrcrc Suc+Citr. Suc+Citr. Suc+Citr.

peas

TS 34.5 54.8 64.8 S6.0 66.3 12.9 17.5

WR 0 22.0 31.0 26.0 34.0 39.0 40.0

WL 0 30.2 41.2 32.8 43.2 49.2 52.0

SG 0 8.2 10.2 6.3 9.3 10.0 12.0

A% 0 8.2 10.2 5.5 6.7 6.6

ssc 10.4 30.9 42.2 30.8 43.5 51.2 59.2

aw 0.990 0.976 0.950 0.935 0.947 0.931 0.887
Onnoris Solution

ssc 39.8' 60.I 30.5 50.0 59.8 69.5

35.7' 53.4 27.0 43.9 52.2 60.5

aw 0.965* 0.897 0.925 0.905 0.865 0.745

0.%9** 0.922 0.93s 0,924 0.902 0.805

Initial solution condition

** Final solution condition

In all osmotic solutions tested, WL and WR increase with increasing

concentration of solution. It is observed that TS and SSC of samples also
increased with concentration of solution. The effect of sucrose concentration on
the W L and SG at the equilibrium (24 h) are shown in Fig. 2.
Increase in sucrose concentration SC,does not change significantly while
WL increases, whereas higher citrate concentration results in an increase both
in W L and SG values.
 OSMOSIS OF PEAS. 1 95

TABLE 2.
INFLUENCE OF SUCROSE AND CITRATE CONCENTRATION ON MASS TRANSFER
AND a, DURING OSMOSIS OF PEAS AT EQUILIBRIUM CONDITIONS (24 h)

Sucrosc solution. Y. whv Cimk solution, % whv

Initial 30 40 50 6u I5 30

Pca

Pas
TS 34.5 49.6 57.9 64.3 6Y .7 43.3 56.6

WR 0 14.5 25.0 30.0 34.0 12.0 24.0

WL 0 22.4 33.9 40.5 45.5 15.5 32.4

SG 0 7.9 8.9 10.5 11.5 3.5 8.4

ssc 10.4 26.4 34.3 42.0 411.1) 18.2 32.8

aW 0.990 0.979 0.971 0.959 0.930 0.955 0.930

Osmosis solillion
ssc 30.0* 39.8 49.9 60.1 15.6 30.5

27.0** 35.3 44.0 52.7 14.3 26.8

B\V O.Y72* 0.965 0.964 0.897 0.947 0.925

0.978** 0.970 0.958 0.929 0.962 0.937

* Initial solution condition

** Final solution condition

When citrate and sucrose solutions of 30% solids were tested separately,
it was found that citrate solution is very effective on WL and SG while sucrose
does not show a significant effect. Citrate solution of 30% solids shows almost
the same a,of that for sucrose solution of 60% solids while it results in a lower
WL and SG (Table 2). This can be attributed to the differences in molecular
weights of sodium citrate and sucrose, and ionic behavior of citrate solution.
96 F. KAYMAK ERTEKIN and T. CAKALOZ

'
10

01 I 1 I I

20 30 40 50 60 70
Sucrose concentration (%)

FIG. 2. EFFECT OF SUCROSE CONCENTRATION ON WATER LOSS AND SOLID GAIN

FOR EQUILIBRIUM OSMOSIS OF PEAS

In order to clarify the effectiveness of osmosis solutions, mechanism of

mass transfer was analyzed using experimental data. The apparent diffusion
coefficients D, representing water loss during osmosis were determined assuming
the unsteady state Fickian diffusion applies. The method of determination of D,
in sucrose solutions is illustrated in Fig. 3.
The results obtained from analysis of variance comparing the estimates of
random and systematic errors indicated the model is adequate based on F value
at a probability level of 5 % . The randomness of deviations from linearity and
closeness of points for different concentrations are also in support of the
adequacy of the suggested model of constant diffusivity. D,values vary between
0.91to 1.27 * lo1' m2/s for 30-60% sucrose solutions. Regression coefficients,
RZ,for all cases studied were close to 0.99.For the citrate sulutions of 30 and
15%. D, was found to be 7.07*10-'Omz/s (R2=0.992)and 7.63*10'10mz/s
(R2=0.982),respectively. In each case, D, values decrease with increasing
solution concentration which is in agreement with Conway ef al. (1983). This
can be attributed to increase in viscosity which hinders the mass transfer
mechanism in contrast to increase in a, driving force between the peas and
solution.
 OSMOSIS OF PEAS. 1 97

0 4 8 12 16 20 24 28
Time (h)
FIG. 3. EXPERIMENTAL DIMENSIONLESS MOISTURE CONCENTRATION OF PEAS
VERSUS TIME FOR DIFFERENT SUCROSE CONCENTRATIONS.
A , 30% SUCROSE; A, 40% SUCROSE, 0 . 5 0 % SUCROSE; +, 60% SUCROSE

Effect of Binary Composition

The sucrose+&rate mixed solutions of varying compositions between 50

to 70% total solids exhibit higher amounts of WL and SG. The mass transfer
data and a,,, values for osmosis of peas with mixed solutions of varying
compositions at 60% total solids are given in Table 3.
The 60% sucrose+citrate mixtures result in much higher WL and SG and
give a greater decrease of a,,, than that of pure sucrose solution of the same
concentration. The apparent diffusivities D, are shown in Fig. 4.
As seen in Fig. 4, D,values increase as the citrate concentration increases
in the mixed solution.

Effect of Agitation

The effect of agitation on the mass transfer behavior using 40% sucrose +
20% citrate mixed solution is seen in Fig. 5 .
98 F. KAYMAK ERTEKIN and T. CAKALOZ

TABLE 3.
INFLUENCE OF OSMOSIS SOLUTION COMPOSITION ON MASS TRANSFER AND a,,,
FOR EQUILIBRIUM OSMOSIS OF PEAS (24 h)

Osmotis Solution, % whv

Initial 60 30 50+ LO 40+20 30+30

pes Sucmsc Citrate SwCitr. Suc+Citr. Suc+Citr.

Peas
TS 34.5 69.1 56.6 12.0 72.8 74. I

WR 0 34.0 24.0 36.7 37.0 38.0

WL 0 45.5 32.4 47.8 48.3 49.4

SG 0 11.5 8.4 11.1 11.3 11.4

ssc 10.4 48.8 32.8 51.2 52.5 54.2

a\v 0.990 0.930 0.933 0.923 0.905 0.890

Osmosis solution

ssc 60.1* 30.5 60.7 59.8 60.6

52.7** 26.1 53.0 52, I 52.1

aw 0.897. 0.925 0.885 0.865 0.885

0.929** 0.937 0.919 0.908 0.893

Initial solution condition

** Final solution condition

It was observed that rates of WL and SG increase with agitation. Similarly,

the value of D, for agitated system is found to be 4 times higher than that of
nonagitated case and the equilibrium time decreases significantly compared to
the nonagitated case. This phenomenon proves the existence of the mass transfer
resistance in the solution side as well.
 OSMOSIS OF PEAS. 1 99
A -9630 + %3O+u20 0 WOcn10
aw+clt ucwt

A D;1S.24*10"0 m'h. R'4.995

+ D,=3.26*lo"o m'/h R'-0.998
0 D1=2.43*10"0m'/& R'4.996

0 4 8 12 16 20 24 2e
Tkl. 0-4

.--
-.7 M I \ * \.
0 4 B 1 2 1 6 2 0 2 4 2 8

T i h)
FIG. 4. EXPERIMENTAL DIMENSIONLESS MOISTURE CONCENTRATION OF PEAS
VERSUS TIME FOR SUCROSE + CITRATE MIXED SOLUTIONS AT 50-702TOTAL
SOLIDS (a) 50% TOTAL SOLIDS,(b) 60% TOTAL SOLIDS, (c) 70% TOTAL SOLIDS,
100 F. KAYMAK ERTEKIN and T. CAKALOZ

70

60

j:
# =
20
10

0
0 4 8 12 ia x, 124 20

T m hl

0.92 -
aoo -
me-
0 4 8 12 18 20 24 28

.,
T m h)

FIG. 5. EFFECT OF AGITATION ON MASS TRANSFER DATA AND WATER ACTIVITY

(aw) FOR OSMOSIS OF PEAS
(A, 0 ) agitated; (A, 0 , 0 )nonagitad

Initial Organoleptic Evaluation

The choice of osmotic solution cannot be made on the basis of its osmosis
effectiveness; other factors such as good organoleptic characteristics of the
dehydrated product must be considered as well. Peas being osmosed in sucrose,
citrate or sucrose-citrate mixed solutions for 24 h were rehydrated then prepared
for organoleptic evaluation in terms of color, flavor, texture and overall
acceptability.
 OSMOSIS OF PEAS. 1 101

The results showed that there was no significant difference in color for any
of the samples (p >05). However, samples containing high level of citrate (30%)
and high level of sucrose (60%) were found to be unacceptable for flavor
(strong salty taste or too candy) and texture. The pea samples being treated with
+
the 40%sucrose 20%citrate and 50%sucrose +lo% citrate had the highest
test scores while 30%citrate (pure) sample were absolutely unacceptable on this
basis. It can be concluded that sucrosekitrate mixed solutions at 60% total solids
level gave the optimum condition when both osmotic drying behavior and
organoleptic quality factors were considered.

CONCLUSIONS

It was shown that pea samples of 9kO.3 mm size reached the equilibrium
level between 8 and 24 h of osmosis depending on the solution composition of
sucrose, citrate and sucrose+ citrate mixed solutions. Osmotic dehydration rate
increased with the concentration of osmosis solution and agitation. A comparison
of various osmosis solutions showed that mixed sucrosekitrate solutions at 60%
total solids are the most effective solutions giving a higher dehydration rate and
lower water activity. Mechanism of water removal during osmosis process could
be analyzed by unsteady state Fickian diffusion model and the apparent diffusion
coefficients, D,, showed a criteria in the effectiveness of osmotic dehydration.

NOMENCLATURE

water activity
water concentration in the solid, g/100 g solution; Co,the initial; C,,
at time t; C,, the equilibrium
initial water concentration of solution, g/100 g
the difference in total sugars concentration in the solid, g/100 g
apparent diffusion coefficient, m2/s
insoluble solids, fraction of initial solids
initial weight of solute in the pea, g
mass of the water leaving the solid, g; M,, at time t; M, at infinite
time
nonzero positive roots of Eq. (2)
radius of the solid, m
solids gain, g/100 g
102 F. KAYMAK ERTEKIN and T. CAKALOZ

ssc soluble solids concentration, g/100 g solution in pea

t time, s
TS total solids, gA00 g
v, initial weight of the osmotic solution, g
wc water content, gll00 g
WL water loss, g/100 g
WR weight reduction, g/100 g
a ratio of the volumes, solution to solid

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