The effect of sucrose:maltodextrin (S:M100) ratios on solids gain (SG) and water loss (WL) was investigated during the osmotic dehydration of apple disks. Concentrated solutions were prepared at 40C with 100:0, 90:10, 70:30, 50:50, 30:70 and 10:90 ratios of (S:M100). The highest score in sensory evaluation was achieved with 90:10 ratio of (S:M100). Three stages of osmotic dehydration can be observed by plotting the shrinkage of apple disks vs the moisture content. The result is that a higher maltodextrin concentration favors volume loss and enhances water loss, increasing the duration of stage 2 osmotic dehydration.
Several models have been developed simulating O2 transfer in bioreactors, but three limitations are often found: (i) an inadequate kinetic representation of O2 consumption or wrong boundary conditions, (ii) unrealistic parameter values, and (iii) inadequate experimental systems. In our study we minimized those possible sources of error. Oxygen uptake rate, void fraction of the pellet, and external O2 mass transfer coefficient were experimentally obtained from bioreactor studies in which pellets of Gibberella fujikuroi were naturally formed. Michaelis-Menten kinetics and diffusion equations were used to describe the O2 consumption rate and to evaluate the effectiveness factor in dynamic mode. The nonlinear mathematical model proposed was solved by the orthogonal collocation technique. The O2 consumption rate in pellets of G. fujikuroi of 1.7-2.0 mm is only marginally inhibited by diffusion constraints under conditions tested. Simulation analysis showed that the effectiveness factor decreased as the Thiele modulus and pellet diameter increased. The proposed model was applied to experimental data reported for other fungal pellets and allowed to predict optimal conditions for O2 transfer into mycelial pellets.
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