Mathematical Modelling of Mass Transfer Phenomena for Sucrose and Lactitol Molecules During Osmotic Dehydration of Cherries

Maldonado, Mariela Beatriz; Pacheco, Juan Ignacio González

doi:10.2139/ssrn.3950082

Cited by 2 publications

(2 citation statements)

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“…The candying process was initiated through the employment of a multiple impregnation method, commonly referred to as the "French or Slow Method," as per the methodology proposed by Maldonado and González Pacheco 62 . The initial stage involves boiling and cooling a sweetener solution with a concentration of 25 Bx (first impregnation) to approximately 50 °C to prevent the occurrence of plasmolysis and the development of wrinkles in the fruit.…”

Section: Methodsmentioning

confidence: 99%

Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities calculation

González Pacheco,

Maldonado

2024

Sci Rep

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The study of diffusion in biological materials is crucial for fields like food science, engineering, and pharmaceuticals. Research that combines numerical and analytical methods is needed to better understand diffusive phenomena across various dimensions and under variable boundary conditions within food matrices. This study aims to bridge this gap by examining the diffusion of substances through biological materials analytically and numerically, calculating diffusivity and conducting surface analysis. The research proposes a process for sweetening Bing-type cherries (Prunus avium) using sucrose/xylitol solutions and a staining technique utilising erythrosine and red gardenia at varying concentrations (119, 238 and 357 ppm) and temperatures (40, 50 and 60 °C). Given the fruit's epidermis resistance, the effective diffusivities of skin were inferior to those in flesh. Temperature and concentration synergise in enhancing diffusion coefficients and dye penetration within the food matrix (357 ppm and 60 °C). Red gardenia displayed significant temperature-dependent variation (p = 0.001), whereas erythrosine dye remained stable by temperature changes (p > 0.05). Gardenia's effective diffusivities in cherry flesh and skin, at 357 ppm and 60 °C, 3.89E−08 and 6.61E−09 m2/s, respectively, significantly differed from those obtained at lower temperatures and concentrations. The results highlight the temperature-concentration impacts on mass transfer calculations for food colouring processes and preservation methodologies.

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Section: Methodsmentioning

confidence: 99%

Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities calculation

González Pacheco,

Maldonado

2024

Sci Rep

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“…4.a. The candying process was initiated through the employment of a multiple impregnation method, commonly referred to as the "French or Slow Method," as per the methodology proposed by Maldonado and González Pacheco 49 . Fruits were plunged into sugary hypertonic solutions of low primary concentration (25 Bx), later increased moderately to attain the desired concentration of 55 Bx, and the matrix was resting in the solution for 24 hours between each impregnation.…”

Section: 1preparation Of Raw Materialsmentioning

confidence: 99%

Diffusion in Biological Media: A Comprehensive Numerical-Analytical Study via Surface Analysis and Diffusivities Calculation

Pacheco,

Maldonado

2024

Preprint

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This study examines the diffusion of substances through biological porous materials (analytically and numerically) via diffusion coefficients calculation and surface analysis. The research proposes a sweetening Bing-type cherries (Prunus avium) process using a combination of sucrose and xylitol and a staining technique utilising erythrosine and red gardenia at varying concentrations (119, 238 and 357 ppm) and temperatures (40, 50 and 60°C). Given the fruit's epidermis resistance, the effective diffusivities of skin were inferior to those in flesh. Temperature and concentration synergise in enhancing diffusion coefficients and dye penetration within the food matrix (357 ppm and 60°C). Red gardenia displayed significant temperature-dependent variation (p = 0.019), whereas erythrosine dye remained stable by temperature changes (p>0.05). Gardenia's effective diffusivities in cherry flesh and skin, at 357 ppm and 60°C, 2.43E-08 and 4.12E-09 m2/s, respectively, significantly differed from those obtained at lower temperatures and concentrations. The results emphasise the importance of considering temperature-concentration effects on mass transfer calculations for food colouring processes.

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Mathematical Modelling of Mass Transfer Phenomena for Sucrose and Lactitol Molecules During Osmotic Dehydration of Cherries

Cited by 2 publications

References 35 publications

Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities calculation

Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities calculation

Diffusion in Biological Media: A Comprehensive Numerical-Analytical Study via Surface Analysis and Diffusivities Calculation

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