Apparent diffusion model assessment in extraction processes by means of a Luenberger observer

Martínez-Vera, Carlos; Ruiz-Martínez, R.S.; Vizcarra-Mendoza, M.G.; Álvarez-Calderón, J.

doi:10.1016/j.jfoodeng.2010.06.003

Cited by 7 publications

(2 citation statements)

References 10 publications

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“…An alternative approach for modeling osmotic dehydration is implementing control theory‐based models to describe time‐dependent processes. First‐order dynamic input/output models, for instance, have been used to estimate kinetic parameters and mass transfer process curves in processes such as osmotic dehydration and solid–liquid extraction of food materials (Franco‐Vega et al, 2019; Katsoufi et al, 2017; Martínez‐Vera et al, 2010; Martínez‐Vera et al, 2013). State‐observers, a particular class of control theory‐based models, describe the dynamic behavior of process variables and parameters that cannot be measured directly.…”

Section: Introductionmentioning

confidence: 99%

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

González-Pérez

Romo-Hernandez

Ramírez‐Corona

et al. 2022

J Food Process Engineering

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This article investigates the modeling aspects of mass transfer during osmodehydration of apple cubes. The obtained experimental data were fitted to three mathematical models: Azuara's equilibrium mass-transfer model (AM), Fick's second law (FSL), and a Luenberger observer (LO). Two scenarios were considered for the mathematical modeling of mass transfer between the osmotic solution and the apple cubes. First, constant apple volume during the osmodehydration process was assumed. Then we included volume shrinkage in the dehydrated product as part of the model. The effect of the osmotic agent in the apple dehydration was also addressed by considering two different osmotic solutions, apple juice concentrate, and sucrose solutions, with different concentrations (40, 50, and 60 Brix). The equilibrium parameters estimated with the AM model were similar to the parameters determined experimentally (p > .05). The LO model accurately describes the solute mass transfer dynamics during the osmodehydration process (R 2 > .950). The overall findings indicate that considering the volume shrinkage as part of the model strongly influences the parameter estimation. When considering volume shrinkage in the FSL model, the estimated diffusivity parameters ranged from 1.26 to 5.05 Â 10 À10 m 2 /s for water and 0.68-19.35 Â 10 À10 m 2 /s for solutes, respectively. Not considering product shrinkage in the diffusivity model leads to overestimating both water diffusivity (29.9-76.8%) and solute diffusivity (25.3-52.8%). Practical ApplicationsOsmotic dehydration (OD) refers to a mass transfer process where solutes are transported from a hypertonic solution to a food material, while water moves from the food material towards the solution. OD improves the appearance and taste of dehydrated foods, helps inhibit the growth of dangerous microorganisms, and decreases enzymatic browning in some foods. Sucrose solutions are frequently used as osmotic solutions for food treatment in OD. An alternative to sucrose is to treat food with fruit juice concentrates. Fruit juice concentrates have low water activity and can provide bioactive compounds that enrich the dehydrated product. Understanding the effect of different

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Section: Introductionmentioning

confidence: 99%

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

González-Pérez

Romo-Hernandez

Ramírez‐Corona

et al. 2022

J Food Process Engineering

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“…This difference was probably due to our hypothesis concerning a unique effective diffusivity value for all the experiments. When the fruit texture was severely affected by processes such as osmotic dehydration (Rodrigues and Aparecida Mauro, 2008;Rodriguez and Mauro, 2008;Nahimana et al, 2011), drying (Batista et al, 2007;Ruiz-López et al, 2012) or extracting (Martinez-Vera et al, 2010), the equivalent diffusivity was structure and solute concentration dependent. As far as we know, such studies have not been performed in the case of fruit maceration but we can suppose that the equivalent diffusivity could be lower in flaccid parenchyma.…”

Section: Enzyme (Ml/100 Ml)mentioning

confidence: 99%

Two micro-mechanical techniques for studying the enzymatic maceration kinetics of apple parenchyma

Maingonnat

Missang

Baron³

et al. 2014

Journal of Food Engineering

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a b s t r a c tThe enzymatic texture loss during apple maceration was studied by two micro-mechanical techniques. The first technique consisted of a 5% strain compression cycles at a strain rate of 4.5 Â 10 À4 s À1 . The second technique consisted on micro-puncture of the apple parenchyma with a small needle. The first technique led to the peripheral tissues degradation modelling with a first order kinetic reaction or a more pertinent Weibull function. The second technique evidenced that the jagged part of the load vs penetration curve corresponded to an interaction between the needle tip and the turgescent apple texture and the fractal dimension of this jagged part was chosen as the texture parameter. Modelling the enzyme diffusion phenomenon with the second Fick's law and taking into account the model previously established on peripheral tissues allowed the estimation of an equivalent enzyme diffusivity through the apple parenchyma varying between 3.5 Â 10 À11 and 5.5 Â 10 À11 m 2 s À1 .

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Concentration-dependent moisture diffusion coefficient estimation in peas drying considering shrinkage: An observer approach

Vera

Mendoza

2022

Biosystems Engineering

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Apparent diffusion model assessment in extraction processes by means of a Luenberger observer

Cited by 7 publications

References 10 publications

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

Two micro-mechanical techniques for studying the enzymatic maceration kinetics of apple parenchyma

Concentration-dependent moisture diffusion coefficient estimation in peas drying considering shrinkage: An observer approach

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