Application of inverse methods in the osmotic dehydration of acerola

Silva, Mirtes A. C.; Corrêa, Jefferson Luiz Gomes; Silva, Zaqueu E. Da

doi:10.1111/j.1365-2621.2010.02378.x

Cited by 26 publications

(15 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tomando o IED como parâmetro (ALAM et al, 2010;BRANDELERO et al, 2005;SHIGEMATSU et al, 2005;SILVA et al, 2010) e analisando os resultados obtidos da PU e IS, é possível afirmar que o ensaio 5 foi o que obteve maior IED, ou seja, apresentou boa perda de umidade (20,59%) e baixa IS (13,31%), sendo o produto selecionado para cinética de secagem em estufa.…”

Section: Resultsunclassified

Otimização da desidratação osmótica de uva Crimson Seedless

et al. 2014

View full text Add to dashboard Cite

RESUMO -A uva CrimsonSeedless (Vitis vinifera L.) é uma das mais importantes variedades sem sementes, devido ao seu atraente cacho médio, e grandes bagas rosadas escuras. Apresenta característica sensorial excelente devido à sua textura firme e crocante, sabor que varia do doce ao neutro, e coloração uniforme. A desidratação osmótica apresenta-se como boa alternativa para reduzir a atividade de água desta uva, permitindo o seu armazenamento por períodos longos, melhorando a sua estabilidade e qualidade. Esta pesquisa teve como objetivo relacionar as influências de diferentes parâmetros para um eficiente processo de desidratação osmótica deste fruto, com a finalidade de reduzir as perdas pós-colheita e oferecer novas alternativas para o produtor. Para otimizar a desidratação osmótica foi realizado um planejamento fatorial 2 3 , com variáveis independentes: temperatura (30 a 50 ºC), tempo (1 a 4 horas) e concentração (40 a 50 ºBrix), sendo constante o branqueamento (30 segundos) e perfurações (8 perfurações cm -2 ); as variáveis dependentes foram PU (Perda de Umidade), IS (Incorporação de Sólidos) e IED (Índice de Eficiência de Desidratação). As melhores condições para a desidratação osmótica utilizando o IED como parâmetro foi a aplicação de branqueamento, solução osmótica com 42 ºBrix, tempo de imersão de 1,6 horas e temperatura de 46 ºC. Os modelos de superfície de resposta obtidos foram preditivos para PU e IS, exceto para o IED. O produto selecionado ajustou melhor a equação de Page (R 2 = 0,995). Palavras-chave: Índice de Eficiência de Desidratação. Vitis vinifera L.. Desidratação por solução osmótica.ABSTRACT -Crimson Seedless (Vitis vinifera L.) is one of the most important seedless varieties of grape, due to having attractive medium-sized bunches and large, dark-pink berries. It presents excellent sensory characteristics because of its firm, crisp texture, a flavour which varies from sweet to neutral, and uniform colouring. Osmotic dehydration is seen as a good alternative for reducing water activity in this grape, allowing it to be stored for long periods and improving its stability and quality. The objective of this research was to describe the influence of different parameters on the efficient osmotic dehydration of this fruit so as to reduce post-harvest losses and offer new alternatives to the producer. In order to optimize osmotic dehydration, an experiment was conducted in a 2 3 factorial design employing the independent variables: temperature (30-50 ºC), time (1-4 hours) and concentration (40-50 °Brix), with consistant bleaching (30 seconds) and perforation (8 perforations cm -2 ). The dependent variables used were: ML (Mositure Loss), IS (Incorporation of Solids ) and DEI (Dehydration Efficiency Index). The best conditions for osmotic dehydration, using the DEI as parameter, were the use of bleaching, an osmotic solution of 42 °Brix, an immersion time of 1.6 hours and a temperature of 46ºC. The response surface models obtained were predictive for ML and IS, but not for IED. The selected produc...

show abstract

Section: Resultsunclassified

Otimização da desidratação osmótica de uva Crimson Seedless

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Fruits and vegetables dehydration supposes the reduction of moisture content [14,16,17,51,53] increasing shelf-life of products and reducing storage and transport needs. The dehydrated product could be used as a ready-to-eat product or as an ingredient in other foods such as snacks, breakfast cereals, pastries and desserts [5,7,20].…”

Section: Introductionmentioning

confidence: 99%

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

Corrêa

Rasia

García-Pérez

et al. 2015

Advanced Structured Materials

View full text Add to dashboard Cite

Convective drying is a time-consuming process. Pretreatments in distilled water assisted with ultrasound, or the application of ultrasound during convective drying itself, could improve the mass transfer. In this work, the influence of pretreatment using distilled water (20 or 40 min at 25°C) assisted with ultrasound (55.5 W L −1 , 40 kHz) on convective drying kinetics (40 and 70°C, 1 m s −1 ) of pineapple slices (2.0 cm diameter, 0.5 cm thickness) was studied. The drying was carried out with (31 kWm −3 ; 21.8 kHz) and without ultrasound application being the kinetics simulated using a diffusive model. The results showed that pretreatment, the use of high drying temperatures, and the application of ultrasound during drying accelerated the drying process. The effective diffusivity identified by the model allowed the quantification of the effects of each of the studied variables on the drying rate of pineapple slices.

show abstract

“…These values are relatively large, but far of the equilibrium boundary condition, as it is considered by several authors (Conceição Silva et al, 2010;Souza Silva et al, 2011). Thus, for coconut, the use of this boundary condition to solve the diffusion equation could be considered an error of the model, since the appropriate boundary condition is of the third kind, as was shown here.…”

Section: Discussionmentioning

confidence: 84%

“…http://dx.doi.org/10.1016/j.jfoodeng.2012.10.007 (Amami et al, 2007;Singh et al, 2008), banana (Mercali et al, 2010(Mercali et al, , 2011, pumpkin (Garcia et al, 2007;Souza Silva et al, 2011;Arballo et al, 2012), kiwi (Arballo et al, 2012), pear (Arballo et al, 2012), melon (Ferrari et al, 2011), apples (Derossi et al, 2008Zúñiga and Pedreschi, 2011), among other. In general, to describe the process, several models are available in the literature and, among them, empirical (Amami et al, 2007;Souza et al, 2007;Ferrari et al, 2011;Mercali et al, 2011;Arballo et al, 2012) and diffusion models (Garcia et al, 2007;Derossi et al, 2008;Singh et al, 2008;Conceição Silva et al, 2010;Ruiz-López et al, 2010;Souza Silva et al, 2011) can be cited. Diffusion models are advantageous in comparison with empirical ones because, besides allowing the description of the process kinetics, these models are able to simulate the distribution of moisture within the product in any instant, and this allows predicting stresses that can damage the product (Allegretti and Ferrari, 2008;Silva et al, 2009Silva et al, , 2010.…”

Section: Introductionmentioning

confidence: 99%

“…Diffusion models are advantageous in comparison with empirical ones because, besides allowing the description of the process kinetics, these models are able to simulate the distribution of moisture within the product in any instant, and this allows predicting stresses that can damage the product (Allegretti and Ferrari, 2008;Silva et al, 2009Silva et al, , 2010. The diffusion models most commonly found in the literature to study the water removal involves the analytical solution of the diffusion equation for the boundary conditions of the first and third kind, and the process parameters are normally determined through some optimization algorithm (Garcia et al, 2007;Derossi et al, 2008;Conceição Silva et al, 2010;Souza Silva et al, 2011;Silva et al, 2012a).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation