Wu Sihao, Wang Juntao, Zhang Lin, Liu Sixin, Li Congfa
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
Foods. 2024 Jul 11;13(14):2188. doi: 10.3390/foods13142188.
Tender coconut water has been very popular as a natural beverage rich in various electrolytes, amino acids, and vitamins, and hence a large amount of tender coconut kernel is left without efficient utilization. To explore the possibility of making infused tender coconut kernel, we investigated the effects of two osmosis methods, including solid-state osmotic dehydration and liquid-state osmotic dehydration, as well as two osmosis agents such as sorbitol and sucrose, on the mass transfer of coconut kernel under solid-state osmotic dehydration conditions. The results showed that under the conditions of solid-state osmosis using sucrose and liquid-state osmosis using sucrose solution, the water diffusion coefficients were 9.0396 h and 2.9940 h, respectively, with corresponding water mass transfer coefficients of 0.3373 and 0.2452, and the equilibrium water loss rates of 49.04% and 17.31%, respectively, indicating that the mass transfer efficiency of solid-state osmotic dehydration of tender coconut kernel was significantly higher than that of liquid-state osmotic dehydration. Under solid osmosis conditions, the water loss rates using sucrose and sorbitol were 38.64% and 41.95%, respectively, with dry basis yield increments of 61.38% and 71.09%, respectively, demonstrating superior dehydration efficiency of sorbitol over sucrose under solid-state osmosis. This study can provide a reference for the theoretical study of the mass transfer of tender coconut kernel through osmotic dehydration, and also provide technical support for the development and utilization of tender coconut kernel.
嫩椰水作为一种富含各种电解质、氨基酸和维生素的天然饮料非常受欢迎，因此大量的嫩椰仁未得到有效利用。为了探索制作浸渍嫩椰仁的可能性，我们研究了两种渗透方法，包括固态渗透脱水和液态渗透脱水，以及两种渗透剂如山梨醇和蔗糖，对固态渗透脱水条件下椰仁传质的影响。结果表明，在使用蔗糖的固态渗透和使用蔗糖溶液的液态渗透条件下，水分扩散系数分别为9.0396 h和2.9940 h，相应的传质系数分别为0.3373和0.2452，平衡失水率分别为49.04%和17.31%，表明嫩椰仁固态渗透脱水的传质效率显著高于液态渗透脱水。在固态渗透条件下，使用蔗糖和山梨醇的失水率分别为38.64%和41.95%，干基产量增量分别为61.38%和71.09%，表明在固态渗透下，山梨醇的脱水效率优于蔗糖。本研究可为嫩椰仁渗透脱水传质的理论研究提供参考，也可为嫩椰仁的开发利用提供技术支持。
