Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries

Maldonado, Mariela Beatriz; Pacheco, Juan González

doi:10.1016/j.heliyon.2022.e08788

Cited by 9 publications

(10 citation statements)

References 38 publications

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“…The osmotic solution plays an essential role during osmodehydration: reducing water activity, helping to inhibit microbial growth, reducing enzymatic browning, and thus enhancing the food product characteristics. As a result, osmodehydrated foods may have a better appearance and taste than foods treated using different conservation methods (Cichowska et al, 2018; Maldonado & González Pacheco, 2022). For fruit dehydration, sucrose is frequently used as the osmotic solution.…”

Section: Introductionmentioning

confidence: 99%

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

González-Pérez

Romo-Hernandez

Ramírez‐Corona

et al. 2022

J Food Process Engineering

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This article investigates the modeling aspects of mass transfer during osmodehydration of apple cubes. The obtained experimental data were fitted to three mathematical models: Azuara's equilibrium mass-transfer model (AM), Fick's second law (FSL), and a Luenberger observer (LO). Two scenarios were considered for the mathematical modeling of mass transfer between the osmotic solution and the apple cubes. First, constant apple volume during the osmodehydration process was assumed. Then we included volume shrinkage in the dehydrated product as part of the model. The effect of the osmotic agent in the apple dehydration was also addressed by considering two different osmotic solutions, apple juice concentrate, and sucrose solutions, with different concentrations (40, 50, and 60 Brix). The equilibrium parameters estimated with the AM model were similar to the parameters determined experimentally (p > .05). The LO model accurately describes the solute mass transfer dynamics during the osmodehydration process (R 2 > .950). The overall findings indicate that considering the volume shrinkage as part of the model strongly influences the parameter estimation. When considering volume shrinkage in the FSL model, the estimated diffusivity parameters ranged from 1.26 to 5.05 Â 10 À10 m 2 /s for water and 0.68-19.35 Â 10 À10 m 2 /s for solutes, respectively. Not considering product shrinkage in the diffusivity model leads to overestimating both water diffusivity (29.9-76.8%) and solute diffusivity (25.3-52.8%). Practical ApplicationsOsmotic dehydration (OD) refers to a mass transfer process where solutes are transported from a hypertonic solution to a food material, while water moves from the food material towards the solution. OD improves the appearance and taste of dehydrated foods, helps inhibit the growth of dangerous microorganisms, and decreases enzymatic browning in some foods. Sucrose solutions are frequently used as osmotic solutions for food treatment in OD. An alternative to sucrose is to treat food with fruit juice concentrates. Fruit juice concentrates have low water activity and can provide bioactive compounds that enrich the dehydrated product. Understanding the effect of different

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Section: Introductionmentioning

confidence: 99%

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

González-Pérez

Romo-Hernandez

Ramírez‐Corona

et al. 2022

J Food Process Engineering

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“…The main variables that affect the mass transfer that occurs during OD are the concentration and temperature of the osmotic solution, the immersion time, the porosity of the food, the geometry, the composition of the solution, the pressure, the level of agitation, the dissolution-product relationship and the product pretreatment. Many of the mathematical models that predict osmotic dehydration are based on the application of the mass transfer process, which has been modeled based on Fickian diffusion theories, irreversible thermodynamics, and others (Maldonado & Gonzélez-Pacheco, 2022). However, ascorbic acid (AA) modeling in OD has not been established in the literature, so Page's equation was used through the finite cylinder model and a mathematical model by nonlinear regression for impregnation and its kinetic degradation, respectively.…”

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confidence: 99%

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Martínez‐Sánchez

Solis‐Ramos

Rodríguez‐Miranda

et al. 2022

Food Processing Preservation

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Currently, there is a worldwide trend for developing new techniques of food preservation that do not involve chemical agents and generate products that exhibit a better nutritional quality but have similar colors, aromas, and flavors to fresh foods. The most common method is reducing the water content in the food through drying, which is done to increase the shelf life of food (González-Fésler et al., 2008).Transportation, packaging, and storage costs are reduced by the effect of drying, by supplying dry raw materials as an ingredient for other products and by developing new food products. Food drying is carried out with hot air, the sun, microwaves, freeze-drying, and frying (Rodríguez-Miranda et al., 2019), but when the sensory properties are modified, nutrients are lost and the food undergoes degradation by thermal decomposition, oxidation, enzymatic browning, and damage to its physical structure. Therefore, osmotic dehydration (OD) is a viable technique for food preservation that allows an acceptable level of nutrients to be maintained, reducing damage to the physical, structural, functional, nutritional, and sensory properties of food and reducing energy costs (García-Toledo et al., 2016).OD consists of removing the water and absorption of solids from a product, which is immersed in a hypertonic solution of sugars, salts,

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“…Moreover, it can be observed that the natural dye, red gardenia, demonstrated a greater redness than erythrosine at similar impregnation times, indicating a faster diffusion rate. This observation could be attributed to the smaller size and molecular weight of the natural red gardenia dye (388.37 g/mol) compared to that of the artificial dye erythrosine (879.86 g/mol) 42 , as mentioned earlier.…”

Section: A-f and G-l)mentioning

confidence: 53%

“…The findings also revealed that the red gardenia had more substantial effective diffusion coefficients, one order of magnitude greater in both cherry skin and flesh, with the main molecular movement of species in the system occurring up to approximately 40 minutes 41 . Contrary to erythrosine, the phenomenon stabilised after about 60 minutes, possibly due to the smaller size of the red gardenia molecule compared to erythrosine 42 . Furthermore, it was observed that the effective diffusion coefficients in cherry skin were one and up to two orders of magnitude lower than those obtained in cherry flesh (Fig.…”

Section: A-f and G-l)mentioning

confidence: 86%

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

Pacheco,

Maldonado

2024

Preprint

Self Cite

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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

Abstract: Effective diffusion coefficients were calculated in cherry flesh and skin. The fastest molecular movement is during the first hours of starting the process. Diffusivity of water and lactitol molecules is differential. Cherry skin acts as a barrier to the diffusivity of substances.

Cited by 9 publications

References 38 publications

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

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

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