A Comparison of Some Mathematical Models Used for the Prediction of Mass Transfer Kinetics in Osmotic Dehydration of Fruits

Ochoa-Martínez, Claudia I.; Ramaswamy, H. S.; Ayala-Aponte, Alfredo

doi:10.1142/9789812771957_0174

Cited by 8 publications

(22 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, it has the advantage of allowing the calculation of the equilibrium values satisfactorily. The lower fitting capacity of the diffusive model relative to the other models has been reported by several authors (Magee et al, 1983;Palou et al, 1994;Ochoa-Mart ınez et al, 2007;Azarpazhooh & Ramaswamy, 2010;Mundada et al, 2011). According to Ochoa-Mart ınez et al (2007), it is possible that other phenomena, besides diffusion, are occurring during the osmotic process, or the assumptions made to obtain the diffusive model are not fulfilled, especially for high viscosity solutions when corn syrup solids was used.…”

Section: Equilibrium Water Loss and Solid Gainmentioning

confidence: 88%

“…Numerous empirical models without these restrictions have been reported for describing mass transfer during OD of food products (Magee et al, 1983;Azuara et al, 1992;Palou et al, 1994;Ferrari et al, 2011;Arballo et al, 2012;Souraki et al, 2012). However, according to Ochoa-Mart ınez et al (2007), none of these works includes most of the factors involved in the process, or they do not take into account the phenomenological mechanisms underlying the process.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

Júnior

Mancini

Hubinger

2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange‐fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability for WL and SG kinetics. Diffusivity values for WL ranged from 0.96 × 10−10 to 2.22 × 10−10 and 1.04 × 10−10 to 3.10 × 10−10 m2 s−1 in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72 × 10−10 to 2.35 × 10−10 and 0.71 × 10−10 to 2.46 × 10−10 m2 s−1 in corn syrup and sucrose solutions, respectively. The half‐life of dehydration rates (t1/2) was from 30.9 to 71.2 min and from 19.4 to 57.5 min in corn syrup and sucrose solutions, respectively. Diffusivities values obtained according to the proposed model were close to the ones observed from diffusive model; t1/2 was a promising criterion for the process time definition.

show abstract

Section: Equilibrium Water Loss and Solid Gainmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

Júnior

Mancini

Hubinger

2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Three well-known empirical models (Table 2) were used to fit the water loss kinetics [2][28] [29] of dip dehydration and the fitting was performed using cftool in MATLAB (R2016b) software (The MathWorks, Inc., UK) in order to determine the model constants.…”

Section: Process Modellingmentioning

confidence: 99%

“…A major drawback of hot air drying is quality deterioration of the products due to exposures to a high temperature for extended periods of time. Another drawback is that this technique requires the expenditure of high energy [2] . Therefore, a number of alternative energy efficient dehydration techniques have been developed resulting in better quality food products.…”

Section: Introductionmentioning

confidence: 99%

Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss

2018

View full text Add to dashboard Cite

A novel variant of osmotic dehydration, named here as post-dipping dehydrationwhere a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was explored with the aim of lowering water content of potato slices but at the same time not gain a high level of sugar/salt. The rate of water loss, which was rapid initially, was found to approach equilibrium. This paper also explored whether the water loss process could subsequently be kick started once again, by employing a multi-stage process, where each stage consisted of osmotic solution dipping followed by ambient holding of the potato slices that had reached equilibrium in the earlier stage. Water loss values comparable to conventional osmotic dehydration could be achieved thus, but with significantly lower overall solid gain (less than 50%)which can potentially yield a significantly healthy product option.

show abstract

“…The higher value of R 2 (>0.92) indicated the acceptability of the model and the calculated equilibrium values. According to Ochoa-Martinez et al (2007), this model is able to predict the kinetics of the osmotic process and the equilibrium point using data obtained during a relatively short period of time, i.e., from the initial portion of the dehydration curve. The experiments conducted in the present study found that pseudoequilibrium was achieved after 150 min of osmotic dehydration, but some amount of mass transfer still keeps going on with time; therefore, Azuara model was used to find complete equilibrium values.…”

Section: Azuara Model and Equilibrium Values Of Wl And Sgmentioning

confidence: 99%

Studies on Mass Transfer and Diffusion Coefficients in Elephant Foot Yam (Amorphophallus spp.) during Osmotic Dehydration in Sodium Chloride Solution

Sangeeta

Hathan

2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The aim of this work was to study the osmotic dehydration kinetics of elephant foot yam (Amorphophallus spp.) cubes in different concentrations (5, 10 and 15% w/w) and temperatures (40, 50 and 60C) of sodium chloride solutions. Water loss and solid gain ranged from 16.69 to 33.97 and 6.65 to 12.95 g/100 g, respectively, for all the process parameters applied. The mass transfer rate was initially higher and becomes negligible after 150 min. The normalized moisture and normalized solid content vary from 0.74 to 0.88 and 1.38 to 1.72 g/g, respectively, at the end of osmotic dehydration. Azuara model was the best‐fitted model among all the models applied for both water loss and solute gain and also used to predict equilibrium values. The effective diffusivity of water loss as well as solute gain was estimated for parallelepiped/slab geometry and varied from 7.380–8.564 × 10−09 and 6.780–7.921 × 10−09 m2/s, respectively, for the earlier conditions of osmotic dehydration. Practical Applications Elephant foot yam (EFY) is a medicinal and nutritional tuber crop mainly consumed as vegetable, pickles and Ayurvedic preparations. Because of its culinary properties, therapeutic values and medicinal utility, it is also referred to as “king of tuber crops.” In spite of its valuable properties, a large‐scale production in any processed form is not carried out. It can be converted into a number of value‐added products if processed properly and can effectively enhance the consumption by utilizing its functional benefits. For converting into value‐added products or preserving it for a long time, drying is necessary as EFY contain high moisture content, but bioactive compounds significantly degrade. A good idea in this regard is osmotic dehydration, which minimizes nutritional losses of raw materials, without causing too much increase in process costs. For increasing shelf stability and processing on a commercial level, the primary step is to study mass transfer behavior and diffusion coefficients.

show abstract

A Comparison of Some Mathematical Models Used for the Prediction of Mass Transfer Kinetics in Osmotic Dehydration of Fruits

Cited by 8 publications

References 0 publications

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss

Studies on Mass Transfer and Diffusion Coefficients in Elephant Foot Yam (Amorphophallus spp.) during Osmotic Dehydration in Sodium Chloride Solution

Contact Info

Product

Resources

About