Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon

Falade, Kolawole O.; Igbeka, J. C.; Ayanwuyi, Funke A.

doi:10.1016/j.jfoodeng.2006.06.033

Cited by 130 publications

(115 citation statements)

References 20 publications

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“…Increased concentrations in the solution promoted maximum water loss and solids gain. FALADE et al (2007) observed similar results when dehydrating watermelon rectangles using different concentrations of sucrose osmotic solutions. The authors reported that the sucrose solution at 60° Brix induced greater water loss and solids gain compared to the 50°Brix and 40°Brix solutions.…”

Section: Resultssupporting

confidence: 59%

“…Conversely, ANDRADE et al (2007) andFALADE et al (2007) reported higher water loss and solids gain values in the first 2 hours that decreased over time during the process. BRENNAN (2003), CHAVAN (2012) and TORREGIANI (1993) stated that water loss occurs mainly during the first 2 hours in the process, and the largest solids gain during the first 30 minutes of osmotic dehydration.…”

Section: Resultsmentioning

confidence: 86%

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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

et al. 2017

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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.).Ciência Rural, v.47, n.8, 2017. INTRODUCTIONSapodilla is a fruit from Central America that has adapted well in all regions of the Brazilian territory; however, it has stood out as a crop in the Northeastern region of this country because of its favorable edaphoclimatic conditions (GOMES, 2007). According to GONSALVES (2002) ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P<0.05); the maximum water loss (WL) and solute gain (SG) occurred in the osmotic

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Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 86%

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

et al. 2017

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“…6) were compared with tabulated F-Snedecor as a function of the values of DFDR and FDRi, at 95% significance level. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 9 (g water /g sample ) and x s = 0.51 ± 0.28 (g solutes /g sample ) after 360 minutes of dehydration, when the product reached thermodynamic equilibrium with the OS and there was no more perceived solute or water transfer, reaching the maximum dehydration level (Falade et al, 2007). The rise in x s and the consequent decrease in x w , is because OD promotes the diffusion of water from the outer layer of the product to the OS, while external solute simultaneously enters throughout the semi-permeable cell membranes of the plant tissue, due to the difference between the concentration gradients (Chiralt and Talens, 2005).…”

Section: Discussionmentioning

confidence: 99%

Optical and mechanical properties of cocona chips as affected by the drying process

Agudelo

Igual

Talens

et al. 2015

Food and Bioproducts Processing

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ElsevierAgudelo Sterling, CM.; Igual Ramo, M.; Talens Oliag, P.; Martínez Navarrete, N. (2015). Optical and mechanical properties of cocona chips as affected by the drying process. AbstractThe effect of the application of a pre-osmotic treatment to obtain hot air dried cocona (Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical and mechanical properties of cocona chips obtained by the combined method of osmotic dehydration and hot air drying (OD+HAD) and by only hot air drying (HAD) were compared. Samples were dried by hot air at 60ºC. For the combined method, they were pre-dried to a moisture content of 75 g water /100g, immersed in a 55 ºBrix sucrose solution at 25ºC for 48 minutes. The pre-osmodehydration applied did not influence the subsequent hot air drying kinetics, resulting in a final product with 0.055 ± 0.005 g water /g cocona. The optical properties of OD+HAD chips were more favourable, exhibiting a smaller color change with respect to the fresh fruit (±15 units) than the HAD samples (±23 units). On the other hand, the OD+HAD chips presented more fracture peaks than HAD ones, this related with a structure with a higher degree of crispness, a very desirable property for a chip product.

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“…However, with respect to the green bean, few works on osmotic dehydration and convective drying are found in the literature, despite its importance as a product consumed in most countries worldwide. Souraki et al (2012) studied the process of osmotic dehydration of green beans in solutions of NaCl, and used the standard model suggested by Azuara et al (1992) in order to describe the kinetics of the A common approach to problems of dehydration is the use of analytical solutions in diffusion models in order to describe the two mass transfers found in the process (Falade et al, 2007, Ruiz-Lopez et al, 2010Uribe et al, 2011). Silva et al (2013b) employed an analytical solution from the diffusion equation with infinite slab geometry to describe mass migration in coconut slices during the process of convective drying and osmotic dehydration.…”

Section: Introductionmentioning

confidence: 99%

Effects of Salt Concentration on Osmotic Dehydration of Green Bean

Silva

Júnior

Aires

et al. 2015

JAS

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In this study, mass transfer simulations were performed during the process of osmotic dehydration of green beans in NaCl solutions of 20 and 26.5% at 50 °C. Additionally, the effect of solute concentration on boundary conditions was investigated. For such, a diffusion modelassuming constant diffusivity -and the geometry of an infinite cylinder was considered. A numerical solution was also developed and coupled with an optimizer in order to obtain the process parameters using experimental data. The results were consistent with those mentioned in the literature, for which analytical tools were utilized to describe the process.

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Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon

Cited by 130 publications

References 20 publications

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

Optical and mechanical properties of cocona chips as affected by the drying process

Effects of Salt Concentration on Osmotic Dehydration of Green Bean

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