Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet

Abstract

The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p>0.05) on the water loss (WL), solid gain (SG) and water activity (a w ). The other factors showed a statistically significant effect (p≤ 0.05) on at least one of these responses. Through RSM, the following condition could be defined for the OD process: brine concentration at 25 % NaCl, 25°C, 120 min and atmospheric pressure. The Azuara model was shown to be effective in predicting the WL and SG kinetics during the OD process. The simplified solution of Fick's second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (D eff ), namely 4.73×10 −10 m 2 / s for WL and 1.33×10 −9 m 2 /s for SG.

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

“…However, WL in this period (2 hours) was inversely proportional to the dry salting temperature. Lower WL was at 30 °C (4.97%), and the higher WL occurred at 10 °C (12.11%), an opposite behavior when compared with other studies that observed the temperature effect during osmotic dehydration [16,28,29,30]. After the dry salting process, WL was higher at 10 °C (33.99%) when compared to the other temperatures, while WL was lower at 15 °C (23.31%).…”

“…Schmidt, Carciofi and Laurindo (2008) [10] studied the osmotic dehydration process chicken breast and obtained a good fitting of the model to the experimental data for water loss and salt gain with Azuara et al (1992) [12]. The empirical model also showed an excellent proper fitting for pile salting of goat sheets [36] and the osmotic vacuum dehydration of mapará fillets [29]. a Parameters estimated by model from Azuara et al [12]: water loss in the equilibrium (WL ∞ in g/100g) and k constant; and b correlation coefficient (R 2 ) b statistical parameters by model from Azuara et al [12] to the experimental data.…”

Combined osmotic dehydration and drying process of pirarucu (Arapaima gigas) fillets

“…The NaCl concentration in the osmotic solution was the parameter that had the greatest effect on all responses and, consequently, on the OD process (Table 2), being positive for WL and SG and negative for a w . This behavior was observed by Maciel et al (2015) for OD of highwaterman catfish (Hypophthalmus edentatus) and by Medina-Vivanco et al (2002) for OD of tilapia (Oreochromis niloticus).…”

“…23) to the experimental data of SG in the CCD. Maciel et al (2012Maciel et al ( , 2015 established as optimal conditions 49°C and 28% NaCl for the OD of pirarucu at atmospheric pressure and 25°C, 25% NaCl for the OD of highwaterman catfish, respectively.…”