Deshidratación osmótica de la papaya chilena (Vasconcellea pubescens) e influencia de la temperatura y concentración de la solución sobre la cinética de transferencia de materia

Vega‐Gálvez, Antonio; Palacios, Marlene; Boglio, Francisca; Pássaro, Catarina; Jeréz, Catalina; Lemus‐Mondaca, Roberto

doi:10.1590/s0101-20612007000300008

Cited by 8 publications

(6 citation statements)

References 10 publications

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“…This means that the higher concentration levels in the solution, the lower the weight reduction values. This is consistent with the results reported for S2 and with those reported by [15,16], who claim that the higher the concentration of the solution or the temperature, the higher the rate of mass transference to promote product dehydration [17].…”

Section: Osmotic Process Statistical Analysissupporting

confidence: 93%

Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions

Manrique

Torregroza²,

Ordosgoitia³

2019

DYNA

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The aim of this study was to address the modeling of aspects such as weight reduction (WR), solid gain (SG) and weight-loss (WL) in Caribbean pumpkin samples osmotically dehydrated in ternary solutions. For this purpose, osmotic dehydration was carried out using two ternary solutions: stevia-salt-water (S1) and glucose-salt-water (S2) at different concentrations (20%, 30% and 40% w/w), and processing times of 40 min, 80 min, 120 min, and 160 min. Also, the diffusion coefficient was determined and the analysis of variance with orthogonal polynomials was performed to find the best treatment for dehydration of auyama samples (p≤0.05). The results suggest that the solution constituted by stevia-salt-water, allows greater reduction of weight and gain of solids when a concentration of 40% is used at a time of 78.12min until reaching a humidity percentage of 60.06%. Similarly, the values of the diffusion coefficient for this solution ratify that the increase in concentration generates less resistance to mass transfer.

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Section: Osmotic Process Statistical Analysissupporting

confidence: 93%

Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions

Manrique

Torregroza²,

Ordosgoitia³

2019

DYNA

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“…The safety limit for in the foods is 0.6 [46]. This research yielded values of 0.77 ± 0.02 to 0.67 ± 0.04.…”

Section: Proximate Analysis and Water Activity ( )mentioning

confidence: 74%

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature ∘ C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10 −9 m 2 /s for three selected temperatures (40, 60, and 80 ∘ C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80 ∘ C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60 ∘ C resulted in dried samples with the highest quality parameters. IntroductionThe red abalone (Haliotis rufensces) is an herbivorous gastropod mollusk living naturally in the bedrock of water between 1 and 30 m depth. The culture of abalone has increased considerably, since it is highly appreciated as a seafood of high commercial value, especially in countries like China and Japan [1], enjoying the firm texture, as well as cooked product tenderness [2]. This species of abalone is considered exotic seafood and is one of the most expensive seafood products (Briones-Labarca et al., 2011). From the above, the Aquaculture in Chile has grown considerably, while exports have been important after copper, forestry, and fruits, considering that for the future it will be one of the most important sources of food for the world. This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen. However, the procedures involved can affect the quality attributes such as texture and taste [5]. Therefore, new treatments and/or processes are needed to minimize biological reactions and physicochemical leading to the loss of food quality [5] in order to increase product shelf-life.Many studies have focused on different methods of preservation, with the hot-air drying being one of the most important processes [6,7]. This process reduces the water activity through loss of moisture, preventing the growth and reproduction of microorganisms [8]. Convective drying

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“…During the dehydration process, some solutes present in the syrup may not migrate effectively to the fruits and vegetables cells, but only penetrate the intracellular spaces and host there, because of the changes in the permeability and selectivity of the structure of the cellular tissue due to maturation, storage conditions and chemical pre-treatment suffered by the product (Egea & Lobato, 2014). This impregnation of the solute in food, somehow, allows the functional products formulation and promotes the nutritional and sensorial preservation, being a differential among the other dehydration processes (Vega-Gálvez et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Obtaining candied fruit of calabash (Lagenaria siceraria)

Cortez‐Vega

Pinedo

Bertuci

et al. 2018

J. Bioen. Food Sci.

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Deshidratación osmótica de la papaya chilena (Vasconcellea pubescens) e influencia de la temperatura y concentración de la solución sobre la cinética de transferencia de materia

Cited by 8 publications

References 10 publications

Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions

Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Obtaining candied fruit of calabash (Lagenaria siceraria)

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