Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Corrêa, Jefferson Luiz Gomes; Pereira, Leila Mendes; Vieira, Gláucia S.; Hubinger, Míriam Dupas

doi:10.1016/j.jfoodeng.2009.08.032

Cited by 132 publications

(140 citation statements)

References 40 publications

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“…Peleg's equation (Equation 3) was used in order to determine the equilibrium moisture content (Equation 4) (Corrêa et al, 2010;Corzo & Bracho, 2006). The major advantage of the Peleg's model is to save time by predicting water sorption kinetics of food including equilibrium moisture content using short-time experimental data (Corzo & Bracho, 2006).…”

Section: Modeling Of Mass Transfer Kineticmentioning

confidence: 99%

“…For the grape juice, we can still expect to obtain a water loss greater than 58 g/100 g melon (w.b.) (Figure 2) (Corrêa et al, 2010;Khoyi & Hesari, 2007;Park et al, 2002). For the melon osmotically dehydrated with solution of sucrose and maltose of different Brix and at different temperatures, the D ef values varied between 3.9 x 10 -9 to 6.5 x 10 -9 m 2 /s, and for the melon dehydrated under conditions similar to our experimental ones (sucrose solution of 60 °Brix, 40 °C, ratio fruit:solution of 1:10) but without the application of vacuum it was obtained a D ef value of 4.4 x 10 -9 m 2 /s (Ferrari & Hubinger, 2008).…”

Section: Modeling Of Mass Transfer Kineticmentioning

confidence: 99%

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Osmotic dehydration of yellow melon using red grape juice concentrate

2016

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The main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with soluble solids, moisture and water activity without significant differences. Besides, the mass loss and solute gain parameters did not show significant differences, and only the solute gain had few variations. The process of the osmotic dehydration with grape juice concentrate was the most effective one, with higher dehydration and lowest solutes gain compared to the process carried out with sucrose solution. The water effective diffusivity calculated by the Fick's equation for the process conduced with grape juice was lower than the one obtained for the sucrose solution, according to different equilibrium moisture content calculated by Peleg's equation. The dehydrated melon with grape juice concentrate showed reduced water activity (~ 0.92) and low moisture content (~ 58%).Keywords: vacuum osmotic dehydration; effective diffusivity; fruit juice concentrate.Practical Application: Dsmotic dehydration of water-rich food using fruits juices concentrate represent a viable technological alternative to offer a healthy and ready-to-eat product and having a water activity that could ensure an extended shelf life reducing post-harvest losses.

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Section: Modeling Of Mass Transfer Kineticmentioning

confidence: 99%

Section: Modeling Of Mass Transfer Kineticmentioning

confidence: 99%

Osmotic dehydration of yellow melon using red grape juice concentrate

2016

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“…Trata-se de um método econômico se comparado à secagem convencional; porém, quando não é capaz de diminuir o teor de água a níveis considerados seguros, em relação às alterações microbiológicas e bioquímicas, o método passa a ser utilizado como pré-tratamento para secagens posteriores (AL-HARAHSHEH et al, 2009;CORRÊA et al, 2010).…”

Section: Introductionunclassified

“…Estudos referentes à elaboração de passas de goiaba foram realizados (CORRÊA et al, 2010;PESSOA et al, 2011;OLIVEIRA et al, 2014), porém a transferência de massa foi limitada a uma única temperatura de processo. Estudos relacionados à desidratação osmótica de frutas destacam a influência da temperatura na transferência de massa (CAMPOS et al, 2012;FERRARI et al, 2005).…”

Section: Introductionunclassified

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Castro

Silva

Gomes

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente Development and sensory evaluation of osmotically dehydrated guava ResumoApesar de ser um fruto disponível durante todo o ano, nas regiões de cultivo irrigado das diferentes regiões do país, a goiaba apresenta grande desperdício pós-colheita, associado ao rápido amadurecimento, necessitando da aplicação de técnicas de processamento que diminuam o desperdício deste fruto. Objetivou-se, neste trabalho, estudar o processo de transferência de massa durante a desidratação osmótica de fatias de goiaba, além de avaliar os parâmetros sensoriais da goiaba-passa obtida sob diferentes temperaturas de processo e concentrações de sacarose. Fatias de goiaba cv. Paluma (3,0 × 2,0 × 0,9 cm) foram submetidas à desidratação osmótica em xaropes de sacarose a 40 °Brix, 50 °Brix e 60 °Brix, combinados com temperaturas de 30 °C, 40 °C e 50 °C, por meio de planejamento fatorial com ponto central. O pré-tratamento osmótico foi complementado com secagem convectiva a 60 °C e as goiabas-passa foram estudadas quanto ao processo de transferência de massa na desidratação osmótica, seguida de avaliação sensorial. Verificou-se que a máxima transferência de massa ocorreu durante as quatro horas iniciais de desidratação, sendo a concentração de sacarose o efeito com maior influência na diminuição da quantidade de água e no aumento da incorporação de sólidos. A avaliação dos parâmetros sensoriais demonstrou uma maior preferência dos provadores pelas passas obtidas em menor concentração de sacarose, para os atributos aparência, cor, textura e sabor. Não foram observadas diferenças significativas entre as notas atribuídas pelos provadores para o atributo odor. O perfil sensorial aplicado revelou a boa aceitação do pré-tratamento osmótico quando comparado ao fruto sem tratamento osmótico e seco apenas por secagem convectiva. Palavras-chave: Transferência de massa; Desidratação osmótica; Aceitação sensorial. AbstractDespite being a fruit available throughout the year in the irrigated regions of the different regions of the country, guava shows great post-harvest losses associated with its rapid ripening, requiring the application of processing techniques that reduce the loss of this fruit. The objective of this work was to study the mass transfer process during the osmotic dehydration of guava slices and evaluate the sensory parameters of the dried guava obtained at different osmosis temperatures and sucrose concentrations. Guava cv. Paluma slices (3.0 × 2.0 × 0.9 cm) were subjected to osmotic dehydration in sucrose syrup at 40 °Brix, 50 °Brix and 60 °Brix combined with temperatures of 30 °C, 40 °C and 50 °C using a factorial central point design. The osmotic pre-treatment was complemented by convective drying at 60 °C and the dried guava sli...

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“…Besides, there is a great annual loss (Silva et al, 2003). Among the useful processes used to preserve fruits are minimal processing Pinheiro et al, 2010), refrigeration (Damiani et al, 2009;Fernandes et al, 2010) and dehydration or drying (Leite et al, 2007;Borges et al, 2008;Corrêa et al, 2008Corrêa et al, , 2010Aquino et al, 2009). Drying of banana is an interesting alternative to reduce losses (Grabert et al, 2001) and to improve food commercial value (Bittencourt et al, 2004), which makes this process, a potential agrobusiness.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of bananas by natural convection: Influence of temperature, shape, blanching and cultivar

et al. 2011

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The influence of variables as temperature, solid shape, temperature, branching and cultivar on drying of bananas were studied. Bananas from cv. Prata and D'água, on disk and cylindrical shape, blanched or not, were dehydrated in a tray dryer in natural convection at 40 and 70 o C. Drying behavior was analyzed by using a mathematical model. The exponential model showed good agreement to experimental data (r 2 0.93 -0.99 and standard error: 0.01-0.05). Temperature presented positive influence on drying rate in all the tested conditions. With respect to the sample shape, the disk shape carried out to significantly higher drying rates only for D'água cultivar without blanching. Blanching was significantly influent, with positive influence, on drying rate of banana cv. Prata at 40º C. The influence of the cultivar did not present a defined tendency.Index terms: Fruit, dehydration, pretreatment. RESUMONo presente trabalho, estudou-se a influência de variáveis como temperatura, formato do sólido, branqueamento e cultivar na secagem de bananas. Bananas cultivares Prata e D'água, nos formatos disco e cilindro, branqueadas ou não, foram desidratadas em secador de bandejas com convecção natural nas temperaturas de 40 e 70 o C. O comportamento da secagem foi analisado utilizandose modelagem matemática. O modelo exponencial mostrou bom ajuste aos resultados experimentais (r 2 : 0,93 -0,99 e erro de estimativa padrão: 0,01 -0,04). A temperatura apresentou influência positiva na taxa de secagem em todas as condições testadas. Com relação ao formato das amostras, o formato disco conduziu a taxas de secagem significativamente maiores somente para o cultivar D'água e sem branqueamento. O branqueamento se mostrou significativamente influente, com influência positiva na taxa de secagem da banana Prata a 40º C. A influência da cultivar não apresentou uma tendência definida.Termos para indexação: Fruta, desidratação, pré-tratamento.

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Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Cited by 132 publications

References 40 publications

Osmotic dehydration of yellow melon using red grape juice concentrate

Osmotic dehydration of yellow melon using red grape juice concentrate

Desenvolvimento e avaliação sensorial de goiaba-passa desidratada osmoticamente

Drying kinetics of bananas by natural convection: Influence of temperature, shape, blanching and cultivar

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