Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Assis, Fernanda Rosa; Morais, Rui; Morais, A. M. M. B.

doi:10.1111/jfpp.12895

Cited by 51 publications

(82 citation statements)

References 47 publications

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“…The experiments were carried out at atmospheric pressure and at 60 ºC, using constant agitation of 50 r.p.m. The experimental conditions had been optimized in a previous work (ASSIS et al, 2017a).…”

Section: Osmotic Pre-treatmentmentioning

confidence: 99%

Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying

Assis

Morais

2018

Acta Alimentaria

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Effects of the osmotic pre-treatment (OD) with sucrose or sorbitol solutions and different drying methods on the rehydration kinetics of apple cubes were studied. Samples were dried by hot air (HAD) at 70 ºC, by microwave (MWD) at 500 W, and by freeze-drying (FD). The rehydration of dried samples was performed in water at 80 ºC and at a mass ratio of sample to water of 1:100. The fi rst order kinetic model was found to provide the best fi t of the rehydration data. The pre-treatment and the drying method did not affect the rehydration kinetics, but the rehydration capacity after 12 min of rehydration was higher in the control samples than in the osmotically dehydrated ones, for all three drying methods. The rehydration rate and the rehydration capacity of the apple cubes dried by HAD, MWD, or FD were not affected by the solute used in the pre-treatment, sucrose and sorbitol.

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Section: Osmotic Pre-treatmentmentioning

confidence: 99%

Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying

Assis

Morais

2018

Acta Alimentaria

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“…During the osmotic dehydration of most fruits, a rapid water loss can be noted during the first two hours of the process (ASSIS et al, 2017;SILVA et al, 2012). However, physalis did not present this behaviour.…”

Section: Resultsmentioning

confidence: 87%

Mathematical modelling of the osmotic dehydration of physalis

Assis

Morais

2018

Braz. J. Food Technol.

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Physalis was osmotically dehydrated with 60 °Bx sucrose or sorbitol solutions at 60 °C and with a mass ratio of sample to solution of 1:4, at atmospheric pressure or under vacuum at 150 mbar. The Crank's, Peleg's and Page's models were tested to describe the mass transfer kinetics for water loss (WL) and solids gain (SG). The effective diffusivities of both water and solute were around 10 -11 m 2 s -1 under all conditions. Peleg's model presented the best fit. The use of sorbitol as the osmotic agent resulted in an increase in the WL rate. In experiments with sucrose solutions, a higher WL was obtained under vacuum than at atmospheric pressure. The SG was particularly low during osmotic dehydration. Thus, the use of sorbitol as the osmotic agent was shown to be a promising alternative to sucrose. Keywords: Physalis; Osmotic dehydration; Sorbitol; Vacuum; Mass transfer; Mathematical models. ResumoOs frutos de Physalis foram desidratados osmoticamente com soluções de sacarose ou sorbitol de 60 °Bx, a 60 °C, e com uma razão de massa de amostra para massa de solução de 1:4, à pressão atmosférica ou a uma pressão de vácuo de 150 mbar. Os modelos matemáticos de Crank, Peleg e Page foram testados para descrever as cinéticas de perda de água (WL) e ganho de sólidos (SG). A difusividade efetiva da água e do soluto foi cerca de 10 -11 m 2 s -1 , para todas as condições. O modelo de Peleg apresentou o melhor ajuste. A utilização de sorbitol como agente osmótico resultou num aumento de WL. Nas experiências com soluções de sacarose, foi obtida uma maior WL em vácuo do que à pressão atmosférica. O SG foi particularmente reduzido durante a desidratação osmótica. Em conclusão, o sorbitol mostrou ser uma alternativa promissora à sacarose, enquanto agente osmótico. Palavras-chave:

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“…Doymaz et al [5] and Murthy and Manohar [7] found that the effective diffusivity correlated well with the microwave power and presented values for Ea of around 20 kW.kg -1 during the MWD of green bean and mango ginger, respectively. These findings may be explained by the fact that Crank's is a phenomenological model (Assis et al [10]) and would allow to obtain a correlation with physical meaning, while modified Page's is just an empirical one (as stated above, Crank's model could not produce a good fit of the experimental data).…”

Section: Mass Transfer Kineticsmentioning

confidence: 82%

“…From previous experiments [10], the osmotically treated samples presented a water loss of 63% for both solutions used and a solid gain of 11% and 16% for sucrose and sorbitol, respectively, after 8 h of the OD process.…”

Section: Mass Transfer Kineticsmentioning

confidence: 99%

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

Assis¹,

Morais²,

Morais³

2017

AFSE

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Abstract. The aim of the present work was to study the effects of the osmotic dehydration (OD) on the mass transfer kinetics of the microwave drying (MWD) and some quality parameters of apple cubes. The fit of several mathematical models was tested to describe the drying. A comparison between MWD and hot air drying (HAD) was performed. Apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC and dried at a microwave power between 160 and 850 W. Overall, the increase of the microwave power from 160 to 500 W resulted in an increase of the water loss rate, shown by the A parameter of modified Page's model, of 123 and 155% for samples osmotically dehydrated with sucrose and sorbitol solutions, respectively. The OD tends to increase the drying rate, but the osmotic agent used did not have any effect. The modified Page's model described well the drying kinetics and MWD was faster than HAD. The water activity of the osmotically dehydrated product was reduced to below 0.4 after MWD at 500 W. The MWD of control samples resulted in a loss of 39% and 28% of the total phenolic content and the antioxidant activity, respectively. For osmotically dehydrated samples, a loss of around 75% was observed for both these quality parameters after the osmotic treatment.

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Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

Cited by 51 publications

References 47 publications

Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying

Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying

Mathematical modelling of the osmotic dehydration of physalis

Microwave Drying of Apple Cubes — Effect of the Osmotic Pre-treatment and Comparison with Hot Air Drying

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