A study of the mass transfer in osmotic dehydration of coated potato cubes

Khin, Mya Mya; Zhou, Weibiao; Perera, Conrad O.

doi:10.1016/j.jfoodeng.2005.06.050

Cited by 86 publications

(60 citation statements)

References 17 publications

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“…Esse modelo foi adotado por Khin et al (2006) para a modelagem da transferência de massa durante a desidratação osmótica de cubos de batatas não revestidos e revestidos com soluções de alginato de sódio (1%) e soluções de pectina de baixa metoxilação. O mesmo modelo também foi aplicado para estudar a cinética da transferência de massa durante a desidratação osmótica de maçã, utilizando-se soluções osmóticas combinadas de sacarose e sal (SACCHETTI et al, 2001 …”

Section: Planejamento Fatorialunclassified

“…A influência das principais variáveis de processo -concentração e composição da solução osmótica, temperatura, tempo de imersão, pré-tratamentos, agitação, natureza do alimento e sua geometria, razão entre solução/amostra, entre outras -sobre o mecanismo de transferência de massa e sobre a qualidade dos produtos tem sido estudada extensivamente para um grande número de produtos, como a banana (RASTOGI et al, 1997;MERCALI et al, 2010), o jenipapo (ANDRADE et al, 2007), o abacaxi (RASTOGI e RAGHAVARAO, 2004;JENA e DAS, 2005;LOMBARD et al, 2008), a maçã (KAYMAK-ERTEKIN e SULTANOĞLU, 2000; SERENO et al, 2001), a cenoura (SINGH et al, 2007), a batata (KHIN et al, 2006), o mamão (FERNANDES et al, 2006), o tomate cereja (AZOUBEL e MURR, 2000;TELIS et al, 2004), entre outros.…”

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Estudo da transferência de massa durante a desidratação osmótica de mirtilo

Mercali¹,

Kechinski²,

Coelho³

et al. 2010

BJFT

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A desidratação osmótica é um processo utilizado para a remoção parcial de água de alimentos mediante a imersão dos mesmos em uma solução hipertônica. Neste trabalho, a influência da temperatura (30-50 °C) e da concentração da solução osmótica (45-60 °Brix) sobre o mecanismo de transferência de massa foi investigada durante a desidratação osmótica de mirtilo. A difusividade mássica efetiva da água foi determinada pelo uso da solução analítica da Segunda Lei de Difusão de Fick com base nos dados experimentais de soluções binárias de sacarose/água. O Modelo de Peleg (1988) foi utilizado para predizer a umidade de equilíbrio do produto. A variável temperatura da solução osmótica apresentou grande influência nos parâmetros do modelo e nos valores de difusividade mássica efetiva. O aumento da concentração de sacarose na solução osmótica, assim como o aumento da temperatura de processo, provocaram um aumento na difusividade mássica efetiva da água, cujos valores encontrados estão na faixa de 0,65-2,28 x 10 -10 m 2 s -1 . Palavras-chave: Mirtilo; Difusividade mássica efetiva; Desidratação osmótica; Transferência de massa. SummaryOsmotic dehydration is used to partially remove water from plant tissues by immersion in a hypertonic solution. The objective of this work was to investigate the effect of the temperature (30-50 °C) and concentration (45-60 °Brix) of the osmotic solution on the mass transfer mechanism during the osmotic dehydration of blueberry. The effective diffusivity of the water was determined using the analytical solution of Fick's Second Law based on the data for binary solutions of sucrose/ water. Peleg's model was used to predict the moisture content of the product at equilibrium. The temperature of the osmotic solution showed a great influence on the parameters of the model and on the values for effective mass diffusivity. Both, an increase in sucrose concentration of the osmotic solution and an increase in process temperature, resulted in higher values for the effective mass diffusivity of the water, with values in the range from 0.65 to 2.28 x 10 -10 m 2 s -1 .

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Section: Planejamento Fatorialunclassified

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Estudo da transferência de massa durante a desidratação osmótica de mirtilo

Mercali¹,

Kechinski²,

Coelho³

et al. 2010

BJFT

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“…The favorable effect of this process comprises superior quality of the absolute product and inferior energy necessities (Khin et al 2006). As osmotic dehydration is regularly done at modest temperatures, water is detached from the materials without modifying the phase of the water.…”

Section: Introductionmentioning

confidence: 99%

Retracted: Optimization of Mass Transfer Parameters during Osmotic Dehydration ofMomordica CharantiaSlices

Tiroutchelvame

Sivakumar

Maran³

2015

Journal of Food Processing and Preservation

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The objective of this present study is to evaluate the effect of process parameters, such as salt concentration (1-5%), sample to solution (SS) ratio (1:5-1:15 g/mL), osmotic solution temperature (30-50C) and osmotic treatment time (30-180 min), on the mass transfer parameters (weight reduction, solid gain and water loss) during osmotic dehydration of Momordica charantia slices. A three-level, four-factor Box-Behnken response surface design was used for the study and the process was optimized using regressional-desirability method. The results exhibited that process variables hold considerable effect on the osmotic dehydration process. Based on the method of desirability, the most favorable optimal conditions were found to be osmotic solution concentration of 3.5%, SS ratio of 1:13 g/ mL, osmotic solution temperature of 46C and osmotic dehydration time of 138 min. The microstructural changes during osmotic dehydration were also investigated using scanning electron microscopy. PRACTICAL APPLICATIONSThe process of osmotic dehydration can be used for the preparation of shelf-stable products for the purpose of obtaining a more physicochemically and microbiologically stable final product. Momordica charantia (bitter gourd) is one of the popular vegetables because of its high nutrition and medicinal value. However, the shelf life of bitter gourd is very short, and hence, it cannot be stored for a long time. Osmotic drying of bitter gourd helps preserve its nutrition for a long time. The quality of pre-osmosed bitter gourd is superior than the one obtained from conventional dehydration. The osmotically dehydrated bitter gourd can be used for cooking as vegetables after rehydration. This study puts forward some practical references for further research efforts and also for commercial applications of osmotic dehydration.

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“…1,2 The diffusion of water from the plant tissue to the solution is usually accompanied by the simultaneous counter-diffusion of solutes from the concentrated solution into the tissue. 3,4 When the membrane responsible for osmotic transport is not perfectly selective, natural solutes present in the cells (vitamins, organic acids, minerals, pigments, etc.)…”

Section: Introductionmentioning

confidence: 99%

NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit

et al. 2011

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This study investigated mass transfer and water state changes promoted by osmotic dehydration on two kiwifruit species, Actinidia deliciosa and Actinidia chinensis. Osmotic treatment was performed in a 61.5% w/v sucrose solution at three different temperatures (25, 35 and 45°C), with treatment time from 0 to 300 min. Treatment time positively influenced kiwifruit water loss and solid gain while temperature significantly affected only water loss. Peleg's model highlighted that the main response differences between the two species occurred during the initial phase of the osmotic treatment. Thermal properties and relaxation time measurements offered a complementary view concerning the effects of osmotic dehydration on kiwifruit. DSC parameters appeared to be sensitive to water and solid exchange between fruit and osmotic solution. LF-NMR proton T 2 revealed the consequences of the watersolid exchange on the cell compartments, namely vacuole, cytoplasm plus extracellular space and cell wall. During the osmotic treatment, the initial freezing temperature and the freezable water content decrease was dependent on time and treatment temperature, showing a similar tendency for both the kiwifruit species. They evidenced the same treatment response also concerning the reduction of vacuole and the increase of cytoplasm plus extracellular space T 2 values.

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A study of the mass transfer in osmotic dehydration of coated potato cubes

Cited by 86 publications

References 17 publications

Estudo da transferência de massa durante a desidratação osmótica de mirtilo

Estudo da transferência de massa durante a desidratação osmótica de mirtilo

Retracted: Optimization of Mass Transfer Parameters during Osmotic Dehydration ofMomordica CharantiaSlices

NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit

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