Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)

Andrade, Sâmara Alvachian Cardoso; Neto, Benício de Barros; Nóbrega, Adriano Cavalcanti; Azoubel, Patrı́cia Moreira; Guerra, Nonete Barbosa

doi:10.1016/j.jfoodeng.2005.10.023

Cited by 30 publications

(8 citation statements)

References 17 publications

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“…These authors explained that the large concentration differences between the osmotic solution and watermelon increase the solute and water diffusion rates. KHOYI &HESARI (2007) andANDRADE et al (2007) reported similar results with dehydrated apricot slices and jenipapo respectively.…”

Section: Resultssupporting

confidence: 64%

“…The presence of a differentially permeable membrane rather than a semipermeable membrane in sapodilla may explain why this equilibrium required more time to be achieved than what is reported in other fruits (ANDRADE et al, 2007). According to TORTOE (2010), factors such as chemical composition (protein, carbohydrates, fat, and salt), physical structure (porosity, cell arrangement, and fiber orientation), and pretreatments can affect the permeability of cell membrane and cell wall structure, and thus, influence water loss and solids gain in the raw material.…”

Section: Resultsmentioning

confidence: 84%

“…Conversely, ANDRADE et al (2007) andFALADE et al (2007) reported higher water loss and solids gain values in the first 2 hours that decreased over time during the process. BRENNAN (2003), CHAVAN (2012) and TORREGIANI (1993) stated that water loss occurs mainly during the first 2 hours in the process, and the largest solids gain during the first 30 minutes of osmotic dehydration.…”

Section: Resultsmentioning

confidence: 87%

“…Three levels of sucrose concentration (20ºBrix, 40ºBrix, and 60ºBrix) were selected for a 2 2 factorial planning, including three central points, thus making the total number of experiments equal to 7. These concentrations were chosen based on results obtained by ANDRADE et al (2007).…”

Section: Methodsmentioning

confidence: 99%

“…The sample/ solution ratio was 1:20 to minimize changes in concentration in the osmotic solution (ANDRADE et al, 2007). Sapodilla quarters (about 50g each quarter) were weighed, tied to colored lines (for identification of time points), and placed in the beakers.…”

Section: Methodsmentioning

confidence: 99%

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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

et al. 2017

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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.).Ciência Rural, v.47, n.8, 2017. INTRODUCTIONSapodilla is a fruit from Central America that has adapted well in all regions of the Brazilian territory; however, it has stood out as a crop in the Northeastern region of this country because of its favorable edaphoclimatic conditions (GOMES, 2007). According to GONSALVES (2002) ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P<0.05); the maximum water loss (WL) and solute gain (SG) occurred in the osmotic

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Section: Resultssupporting

confidence: 64%

Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

et al. 2017

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Study of liquid–liquid interfaces by an easily implemented localized NMR sequence

Mantel

Bayle

Hediger

et al. 2010

Magnetic Reson in Chemistry

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To selectively extract heavy metals from solutions containing fission products, it is essential to optimize the liquid-liquid extraction processes. Such an objective requires improving the fundamental knowledge of the different mechanisms that are involved in these processes. In that respect, we propose a localized NMR sequence named LOCSY to assess the concentration profiles of different species involved in these processes. One of the goals of this sequence is to study the products as close as possible to the liquid-liquid interface with the help of a standard NMR spectrometer of chemistry labs. The one-dimensional spatial localization along the NMR tube is obtained by a discrete stepping of the frequency-selective excitation pulses under a pulsed field gradient. Specific data processing has been developed to obtain the 1D NMR spectra as a function of the vertical position in the NMR tube. The LOCSY sequence has been tested and evaluated on three different systems: (i) a cylindrical phantom inserted in the NMR tube containing 4-methylsalicylic acid solution, (ii) D(2)O/olive oil biphasic system, and (iii) the dissolution of solid saccharose in D(2)O. These examples illustrate potential applications of the LOCSY sequence, particularly the possibility to measure concentration profiles and to study phenomena such as diffusion, provided the dynamic range is compatible with NMR timescale and sensitivity.

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Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters

Ganjloo

Rahman

Bakar

et al. 2011

Food Bioprocess Technol

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Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)

Cited by 30 publications

References 17 publications

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

Study of liquid–liquid interfaces by an easily implemented localized NMR sequence

Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters

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