Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters

Summary A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange‐fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability for WL and SG kinetics. Diffusivity values for WL ranged from 0.96 × 10−10 to 2.22 × 10−10 and 1.04 × 10−10 to 3.10 × 10−10 m2 s−1 in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72 × 10−10 to 2.35 × 10−10 and 0.71 × 10−10 to 2.46 × 10−10 m2 s−1 in corn syrup and sucrose solutions, respectively. The half‐life of dehydration rates (t1/2) was from 30.9 to 71.2 min and from 19.4 to 57.5 min in corn syrup and sucrose solutions, respectively. Diffusivities values obtained according to the proposed model were close to the ones observed from diffusive model; t1/2 was a promising criterion for the process time definition.

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“…Similar value ranges were found for osmotically dehydrated guava and apricot by Ganjloo et al . () and Khoyi & Hesari () in sucrose solutions.…”

Section: Resultsmentioning

confidence: 98%

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

Júnior

Mancini

Hubinger

2013

Int J of Food Sci Tech

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“…Similar results were reported by Azoubel and Xidieh Murr () on tomato, Ganjloo et al . () on guava, Aminzadeh et al . () on melon, Manafi et al .…”

Section: Resultsmentioning

confidence: 98%

“…Ganjloo et al . () obtained R 2 rates of Azuara modeling on seedless guava cubes as 0.98 and 0.95 for water loss and solids gain indices, respectively. Kaur and Singh () acquired R 2 rates of 0.98 and 0.95 for water loss and solids gain indices of Azuara modeling on beetroot, respectively.…”

Section: Resultsmentioning

confidence: 98%

Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks

Bahmani

Jafari

Shahidi

et al. 2015

Journal of Food Processing and Preservation

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Mathematical models and artificial neural networks were applied to best describe water loss and solids gain during osmotic dehydration of eggplant in salt concentrations of 5, 10 and 15%, sample to osmotic solutions ratios of 1:10, 1:15 and 1:20 and temperatures of 30, 45 and 60C, supplemented by oven drying at 70C. Water loss and solids gain were calculated after 15, 30, 60, 90, 150, 210 and 270 min. Temperature and salt concentrations had a direct relationship with effective water and salt diffusivities, which were in the range of 1.931 × 10−9 −3.762 × 10−10 m2/s and 1.371 × 10−9 −7.061 × 10−10 m2/s at different temperatures and salt concentrations, respectively. Generally, concentration of osmotic solution had a reverse relationship with activation energies of water loss and solids gain reactions. Predicting percentages of water loss and solids gain by artificial neural networks was maximized in topologies of 4‐25‐2 and 4‐16‐2 with R2 coefficients of 0.9825 and 0.9761, respectively. Practical Applications Osmotic dehydration (OD) of fruits and vegetables is usually carried out simply by their immersion in various types of hypertonic solutions. Nevertheless, determining details of mass transfer kinetics in those products is very crucial to achieve the optimal performance of OD process in fruits and vegetables before applying other efficient treatments and formulating a special product in food industry. In this paper, we investigated the effects of variable parameters of OD process on mass transfer kinetics, optimal duration of the process and performance ratio of this process for eggplant samples; besides, feasibility of predicting mass transfer kinetics by mathematical and artificial neural networks was evaluated. The results of this study will be helpful for all researchers and producers who want to know more about the nuances of impacts of different OD variables on kinetics of mass transfer in fruits and vegetables.

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“…The goodness of fit of the mathematical models to the experimental data was evaluated with the coefficient of determination ( R 2 ), sum of squared error (SSE), root mean square error (RMSE), chi‐square (χ 2 ) and mean relative percent deviation ( P ) (Corzo and Bracho ; Togrul and Ispir ; Ganjloo et al . ). These parameters can be calculated as follows:

R^{2} = 1 - \frac{\sum_{i = 1}^{N} {(X_{\exp, i} - X_{pre, i})}^{2}}{\sum_{i = 1}^{N} {(X_{\exp, i} - {\overset{X}{true}}_{\exp})}^{2}}

S S E = \frac{1}{N} \sum_{i = 1}^{N} {(X_{\exp, i} - X_{pre, i})}^{2}

R M S E = \sqrt{\frac{1}{N} \sum_{i = 1}^{N} {(X_{\exp, i} - X_{pre, i})}^{2}}

χ^{2} = \frac{\sum_{i = 1}^{N} {(X_{\exp, i} - X_{pre, i})}^{2}}{N - n}

…”

Section: Methodsmentioning

confidence: 97%

Study on Equilibrium Distribution Coefficients during Osmotic Dehydration of White Gourd Slices

Fan

Chen

et al. 2014

Journal of Food Processing and Preservation

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Equilibrium distribution coefficients were obtained to understand osmotic dehydration mechanism and to optimize and control osmotic dehydration process. The equilibrium distribution coefficients of white gourd slices were determined during osmotic dehydration at different temperatures (30–50C) and maltose syrup concentrations (40–60%, w/w). Equilibrium distribution coefficients as a function of temperature and maltose syrup concentration were modeled using nine nonlinear models. The results showed that the equilibrium distribution coefficients of water and solids ranged from 0.3411 to 0.8406 g/g and from 1.2392 to 1.5754 g/g, respectively. The best models for the equilibrium distribution coefficients of water and solids are, respectively, λse = −0.8345 + 0.0281T + 6.5665C − 0.0627CT + 0.0001T2 − 4.9081C2 + 0.0004T2C2 [R2 = 0.9899, sum of squared error (SSE) = 2.0511 × 10−4, root mean square error (RMSE) = 0.0143, χ2 = 9.2299 × 10−4, P = 2.10%], λse = −0.8345 + 0.0281T + 6.5665C − 0.0627CT + 0.0001T2 − 4.9081C2 + 0.0004T2C2 (R2 = 0.9734, SSE = 3.0827 × 10−4, RMSE = 0.0176, χ2 = 0.0014, P = 1.09%). Practical Applications Osmotic dehydration of white gourd slices in maltose syrup solution was investigated experimentally in different solution concentrations and at different temperatures. The equilibrium distribution coefficients of water and solids were calculated during osmotic dehydration of white gourd in maltose syrup solution. The equilibrium distribution coefficients of water and solids for white gourd slices as a function of maltose syrup concentration and temperature were investigated.

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Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters

Cited by 42 publications

References 38 publications

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks

Study on Equilibrium Distribution Coefficients during Osmotic Dehydration of White Gourd Slices

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