A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates

Floury, Juliane; Bail, A. Le; Pham, Q.T.

doi:10.1016/j.jfoodeng.2007.06.011

Cited by 37 publications

(25 citation statements)

References 24 publications

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“…Only one research could find a linear relationship between WL and SG at low and intermediate dehydration degrees, but no general correlation was developed (Floury et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…Most of these papers compare their results against data from the literature for similar food systems, but normally processed under different operation conditions, and in no case general correlations are given for the variation of process variables during OD (Floury et al . ). In this regard, it is very important to try to develop general relations between those food variables relevant to the OD process (WC and SS, weight reduction [WR], water loss [WL] and soluble solids gain [SG]), independent of product characteristics and process conditions.…”

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content

Rodríguez

Mascheroni

2014

J Food Process Engineering

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Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh or processed. Osmotic dehydration -immersion of food pieces in hypertonic solutions -is often used as a pretreatment to further conservation procedures for these fruits. Usually, it is characterized determining the variation with time of water loss and solution solids gain. Both variables depend on food size, shape, structure and process conditions, and there are no general correlations for their variation.As an alternative, it is important to develop relations between water and soluble solids content independent of product characteristics and process conditions.In this work, we developed experimental values of relevant variables for stone fruits dehydrated in glucose or sorbitol and included them in linear correlations between water content and soluble solids for different stone fruits dehydrated in sugar or polyalcohol solutions and in a general linear correlation that allows to characterize both properties with only one rapid determination (of any of both). PRACTICAL APPLICATIONSLinear correlations for the variation of soluble solids content as a function of water content during osmotic dehydration were generalized to a unique linear regression equation independent of type of fruit and/or solute and valid for any process condition, which allows to characterize both properties with only one rapid determination (of any of both). This correlation can be easily used under process conditions to monitor the advance of osmotic dehydration of fruits. bs_bs_banner Journal of Food Process Engineering

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“…Only one research could find a linear relationship between WL and SG at low and intermediate dehydration degrees, but no general correlation was developed (Floury et al . ).…”

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content

Rodríguez

Mascheroni

2014

J Food Process Engineering

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“…Finite Element (FE) models were successfully used to study the mass transport in many food during baking, freezing, ripening and drying process (Lemus-Mondaca et al, 2013;Mirade, 2008;Floury et al, 2008;Sakin et al, 2007). As concerning the salami ripening, Cevoli et al (2014) salami ripening process and successive storage in package, while Rizzi (2003) and Grassi and Montanari (2005), developed two parametric models for the fluid dynamic simulation of ascending flow in the ripening chambers as function of environmental parameters (temperature and air velocity).…”

Section: Introductionmentioning

confidence: 99%

2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry

Fabbri

Cevoli

2015

Journal of Food Engineering

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“…As reported in many specific reviews, the recent progress in computing efficiency coupled with reduced costs of codes has set out the numerical simulation as a powerful tool to study many food processes with the aim of providing effective and efficient plant design or operating solutions (Scott and Richardson, 1997;Xia and Sun, 2002;Wang and Sun, 2003;Norton and Sun, 2006;Smale et al, 2006;Verboven et al, 2006;Mirade, 2008). In this regard, the numerical simulation was used to study the mass transfer in various foods during drying, baking, freezing and ripening (Mirade, 2008;Sakin et al, 2007;Lemus-Mondaca et al, 2013;Floury et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Finite element model of salami ripening process and successive storage in package

Cevoli

Fabbri

Tabanelli

et al. 2014

Journal of Food Engineering

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Salami are typical European dry fermented sausages manufactured mainly with pork meats. Water loss is a crucial aspect of industrial ripening process because it is responsible for the lowering of water activity, which determines limitations to successive conservation. This paper describes two parametric numerical models developed to study the moisture diffusion physics, during ripening and storage in package. Mass transfer equations inside the sausage volume were numerically solved using a finite element technique. A first model describes diffusion phenomena occurring inside the salami and the exchange phenomena involving the surface of the product and the industrial environment, while a second one describes also the evaporation and condensation phenomena occurring between the salami surface and the atmosphere inside the packaging. The models were experimentally validated showing a good agreement with observed data. The numerical models allowed to study the water transfer inside of dry fermented sausages with a detail unreachable by any experimental technique. In addition the models could be used to find the best conditions for ripening, packaging and distribution.

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A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates

Cited by 37 publications

References 24 publications

Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content

Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content

2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry

Finite element model of salami ripening process and successive storage in package

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