Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

Assis, Fernanda Rosa; Morais, Rui; Morais, A. M. M. B.

doi:10.1007/s12393-015-9123-1

Cited by 58 publications

(52 citation statements)

References 83 publications

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“…The logarithmic form of Equation (15) can be written as Equation (16). The constant π 2 D eff /4 L 2 is the line slop of the Ln(MR) versus t plot (Assis, Morais, & Morais, ).

MR = \frac{M - M_{e}}{M_{i} - M_{e}} = \frac{8}{π^{2}} \exp ((), - \frac{π^{2} D_{eff}}{4 L^{2}} t)

italicLn ((), MR) = - \frac{π^{2} D_{eff}}{4 L^{2}} t + \ln ((), \frac{8}{π^{2}})

…”

Section: Methodsmentioning

confidence: 99%

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Ghasemi

Chayjan

2019

J Food Process Engineering

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In this study, the kinetics of vitamin C degradation is simulated by the development of a model based on the numerical approach of heat and mass transfer processes and the degradation rate of vitamin C during the dehydration of tomato slices at 45, 60, and 75°C. The results achieved by experimental data were consistent with those obtained by the numerical model (R2 > 0.88 and RMSE < 0.27). So, it is concluded that the rate of vitamin C degradation was increased at the beginning of the dehydration process when the temperature of the inner sample layers was raised and then its value decreased with the reduced moisture content at the stable temperature conditions. During the dehydration process, the highest concentrations of vitamin C were obtained at the surface layer of the tomato slice with the least moisture content and the lowest of its value was obtained at the sample center with the highest moisture content. Practical Applications Some of the essential nutrients are degraded during the dehydration process. Understanding factors effective on nutrient degradation is important to optimize the dehydration conditions to produce healthy food. Since vitamin C is an indicator for determining the health food, modeling of its degradation kinetics is an efficient method for understanding the effective factors of retaining nutritional components during the dehydration operation. In this research, a novel method developed to simulate the vitamin C degradation in different layers of a tomato slice during a thermal process. The result of this method is used to interpret the factors affecting on degradation of food component. After the dehydration process, the concentration of vitamin C at the surface node was approximately 47.9, 22.1, and 9.9% higher than its value at the center node at 45, 60, and 75°C, respectively. The effective moisture diffusivity was the most sensitive parameter in the modeling of vitamin C degradation kinetics.

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“…The logarithmic form of Equation (15) can be written as Equation (16). The constant π 2 D eff /4 L 2 is the line slop of the Ln(MR) versus t plot (Assis, Morais, & Morais, ).

MR = \frac{M - M_{e}}{M_{i} - M_{e}} = \frac{8}{π^{2}} \exp ((), - \frac{π^{2} D_{eff}}{4 L^{2}} t)

italicLn ((), MR) = - \frac{π^{2} D_{eff}}{4 L^{2}} t + \ln ((), \frac{8}{π^{2}})

…”

Section: Methodsmentioning

confidence: 99%

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Ghasemi

Chayjan

2019

J Food Process Engineering

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“…Empirical, semi-empirical, mechanistic and phenomenological models have been proposed in the literature to predict the mass transfer kinetics during osmotic dehydration of food products (Assis et al 2016). Azuara, Peleg, Page and Weibull empirical models have been applied to correlate process variables with water loss (WL) and solids gain (SG) (KaymakErtekin and Sultanoglu 2000; Azuara et al 1992;HermanLara et al 2013;Mercali et al 2011;Sereno et al 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Azuara, Peleg, Page and Weibull empirical models have been applied to correlate process variables with water loss (WL) and solids gain (SG) (KaymakErtekin and Sultanoglu 2000; Azuara et al 1992;HermanLara et al 2013;Mercali et al 2011;Sereno et al 2001). The semi-empirical models have been derived from the analytical modes developed by Crank (1975) for moisture diffusion within a homogeneous and isotropic sphere of a slabshaped product (Assis et al 2016). These models support the determination of moisture or solids diffusion coefficients during reverse processes of moisture loss and solids gain in osmotically dehydrated fruits or vegetables (Herman-Lara et al 2013;Mercali et al 2011).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

Zielińska

Markowski

2017

Food Bioprocess Technol

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The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmomicrowave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole cranberries.

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“…The practical totality of the osmotic dehydration models have been compiled by Assis, Morais, and Morais (). Most of the models listed in this work have been developed/applied to the osmotic dehydration of fruits and vegetables, and have been classified into three categories: (a) the semi/empirical, which are purely data‐driven and do not intend to have physical meaning, such as Peleg (), Azuara, Cortes, Garcia, and Beristain (), Hawkes and Flink () and Cunha, Oliveira, Aboim, Frias, and Pinheiro‐Torres (), (b) the mechanistic, which include elements at the cellular or molecular levels, such as Toupin and Le (), Marcotte, Toupin, and Le (), Marcotte and Le () and (c) the phenomenological, which are based on the continuity equations, such as some of the analytical solutions to Fick's second law for elementary geometries (infinite plates, infinite cylinders and spheres) developed by Crank ().…”

Section: Introductionmentioning

confidence: 99%

Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting

Martinez-Lopez

Bertelsen

Jessen

2019

J Food Process Engineering

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A mechanistic forward osmosis model based on nonideal principles and the continuity equation was adapted to the dry salting of salmon. The novelty of this model is that the water loss is coupled to the salt uptake by means of the activity gradient. Consequently, besides the primarily desired predictive purposes, the model also explains why the ion uptake triggers the osmotic dehydration. The determination of the model parameters, as well as the validation of the model was carried out by comparing the results of the simulations with experimental salt and water concentration distributions. The good predictions of the model allow the establishment of a tool to have a better control of the time the salting process must last to meet both organoleptic and safety requirements. Additionally, it is transversally applicable to other food matrices, and by extension, to other engineering situations involving dehydration induced by ion uptake. Practical applications An increasing salt concentration in muscle tissue affects two very important aspects: the water loss (yield) and the water activity (consumer safety). The model presented in this work describes how these three variables are related by means of a physics‐based link. This allows its use to optimize the process. Moreover, as this model can also predict the water activity distribution at any time, it also helps to ensure that every point in the system meets the safety requirements.

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Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

Cited by 58 publications

References 83 publications

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting

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