Correction of moisture and sucrose effective diffusivities for shrinkage during osmotic dehydration of apple in sucrose solution

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

“…According to Singh et al (2007), progressive solid uptake might have been resulted in the formation of high-solid subsurface layer, which interfered with the concentration gradient across the product-solution interface and acted as a barrier against removal of water and uptake of solids. Souraki et al (2014) had shown that the values of effective diffusivities with considering shrinkage are lower than those without considering this phenomenon, and this fact demonstrates that Fick's second law of diffusion without considering shrinkage overestimates the transference of mass by diffusion. Table 3 also shows the results for effective mass diffusivity of water.…”

Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field

“…These structural changes are also present in osmotic dehydration, however is less significant than in traditional dehydration which can reach values close to 60-70% (Sturm et al, 2014). For example, Souraki et al (2014) and Nieto et al (2004) have reported that the effect of osmotic dehydration on shrinkage of apple could be around 10% up to 30%. In the present study the effect of shrinkage will be neglected, because the fractional diffusion formulation for shrinking geometries has not been developed yet.…”

Osmotic dehydration of physalis (Physalis peruviana L.): Evaluation of water loss and sucrose incorporation and the quantification of carotenoids

“…Silva et al (2012) evaluated the process of osmotic dehydration of acerola (Malpighia punicifolia) for 12 h in a solution of 65 g sucrose 100 g À1 solution at 27 C, without agitation, using different ratios of fruit to solution (1:4, 1:10 and 1:15) and effective mass diffusivity (D ef ) values ranged between 2.8 and 8.4 Â 10 À10 m 2 s À1 . Abraão et al (2013) evaluated the sucrose effective diffusion coefficient for pumpkins osmodehydrated with different temperatures (40, 50 and 60 C) and sucrose solution concentrations (40,50 and 60 Brix) and found values ranged between 5.1 and 11.2 Â 10 À10 m 2 s À1 Souraki et al (2014) studied the osmotic dehydration of apples slabs in sucrose solution; the experiments were carried out in the sucrose solutions of different concentrations (30, 40 and 50%) and temperatures (30, 40 and 50 C) and the sucrose effective diffusivity was 1.4e1.9 Â 10 À10 m 2 s À1 . All these values are comparable to the values obtained in the present work.…”