Cinética de la transferencia de masa durante la deshidratación osmótica de yacón (Smallanthus sonchifolius)

Maldonado, Silvina; Santapaola, Julia Eleonora; Singh, Judith; Torrez, Martín; Garay, Alejandra

doi:10.1590/s0101-20612008000100036

Cited by 18 publications

(15 citation statements)

References 13 publications

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“…One possible explanation for these values of glycerol is that once it has lower molar mass than sorbitol, it has higher mobility through the tissue. The mass diffusivity values were higher than those found by Maldonado et al (2008) of 3.20× 10 −10 m 2 /s at the first period and 1.84×10 −11 m 2 /s at the second period when yacon was osmotically dehydrated at 25°C and 40 % of sucrose concentration. These differences can be explained by the use of different solutes (smaller molecules diffuse more easily than larger ones), temperatures (the mass transfer tends to be higher at higher temperatures), concentration and water activity of the osmotic solution and yacon cultivar, and maturation degree (changes regarding to the matrix of root).…”

Section: Moisture Contentcontrasting

confidence: 72%

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Brochier

Marczak

Noreña

2014

Food Bioprocess Technol

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Osmotic dehydration of yacon (Smallanthus sonchifolius) was carried out in varying temperatures (30 and 50°C) and glycerol or sorbitol concentration (30, 50, and 70 %). The solution of Fick's law for unsteady state mass transfer in a plane sheet configuration was used to calculate the effective diffusivities of water. Peleg's model was used to predict the equilibrium condition, which was shown to be appropriate for water loss and solute uptake. It was found to have two rate periods of dehydration. For the above conditions of osmotic dehydration, the effective diffusivity of water was found to be in the range of 5.82±0.68×10 −10 to 2.15±0.61× 10 −10 m 2 /s in first period and 1.60±0.28×10 −10 to 1.29± 0.24×10 −10 m 2 /s in second period for glycerol tests and, for sorbitol, was 3.82±0.17×10 −10 to 1.54±0.50×10 −10 m 2 /s for the first period and 1.73±0.04×10 −10 to 1.33±0.06×10 −10 m 2 / s for the second. The greatest reduction in water activity was achieved when 70 % of glycerol was used at 50°C (final a w 0.704±0.010). The treatments with 70 % of solution concentration at 30°C were repeated, and by adding 20 g/L of calcium lactate in the osmotic solution, it resulted in higher calcium content, strengthening the cell wall for both solutes. Microstructure of the yacon samples (fresh, blanched, and in different conditions of osmotic dehydration) was examined by scanning electron microscopy.

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Section: Moisture Contentcontrasting

confidence: 72%

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Brochier

Marczak

Noreña

2014

Food Bioprocess Technol

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“…The most common procedure is to dehydrate the sliced tuberous part by several technologies: osmotic dehydration in sucrose solution (Maldonado et al . ), vacuum oven drying (Reis et al . ), oven and solar drying (Castro et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

Franco

Perussello

Ellendersen

et al. 2015

J Food Process Engineering

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Because of the health benefits provided by the consumption of yacon and its perishability, the foam mat drying (FMD) was applied in order to increase its shelf life. Yacon juice foams formed by the addition of two different foaming agents (emulsifier and egg albumin) and incorporation of air were subjected to dehydration, with different air temperatures (50, 60 and 70C) and layer thicknesses (0.5, 1.0 and 1.5 cm). The drying rate and effective diffusivity increase with the rise in temperature and the thickness of foam, being higher for the foam formed with egg albumin rather than emulsifier. The experimental data were fitted to several thinlayer models, among which the logarithmic model was the most suitable to represent the process. The effect of temperature, thickness and foaming agent on the drying kinetics has not been studied previously; hence, this research can aid the design of optimized FMD processes. PRACTICAL APPLICATIONSYacon is a food with great potential for research because of its beneficial properties to human health, especially the prebiotic activity, which is ascribed to the high concentration of inulin and fructooligosaccharides in its composition. However, the high percentage of water renders this tuber extremely perishable, hindering transporting and processing. The foam layer drying reduces drying time and energy demand with respect to other drying techniques and allows the formation of products with excellent physicochemical and sensorial characteristics. The assessment of the process kinetics and application of mathematical models to predict it provides information for the process design, increasing the use of yacon in the agro industry.

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“…Its use has been overlooked until the mid 80's, when peculiarities were found in its chemical composition that could be beneficial to human health. Since then, findings and disclosure of its properties have stimulated its marketing (Maldonado et al, 2008). Considering this emerging interest, past and present data obtained on this root should be published and made available to the public.…”

Section: Introductionmentioning

confidence: 99%

Yacon (Smallanthus Sonchifolius): A Food with Multiple Functions

Paula

Abranches

Ferreira

2014

Critical Reviews in Food Science and Nutrition

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Functional foods are the focus of many studies worldwide. This is justified by the effects they have on public health and thus interest in elucidation of the mechanisms involved in their actions. The present review aims to broaden the discussions of the functional properties attributed to yacon (Smallanthus sonchifolius), considered a food with multiple functions since it possesses bioactive compounds (antimicrobial, antioxidant, and probiotic substances) that exert beneficial effects on the body. Although some studies have already demonstrated several of these functions, clinical evidence is scarce, making it necessary that more studies are conducted in this area. Still, since the availability of this food in the market is relatively new, its popularity depends on publications aimed at consumer education and development of new products by the food industry.

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Cinética de la transferencia de masa durante la deshidratación osmótica de yacón (Smallanthus sonchifolius)

Cited by 18 publications

References 13 publications

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation

Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

Yacon (Smallanthus Sonchifolius): A Food with Multiple Functions

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