Numerical description of guava osmotic dehydration including shrinkage and variable effective mass diffusivity

Silva, Wilton Pereira da; Aires, Juarez Everton de Farias; Castro, Deise Souza de; Silva, Cleide Maria Diniz Pereira da Silva e

doi:10.1016/j.lwt.2014.04.038

Cited by 28 publications

(18 citation statements)

References 20 publications

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“…Effective diffusivities for both water and solids increased with increasing temperature and glycerol concentration, in agreement with the findings of Toğrul and İspir, İspir and Toğrul, Mercali et al . and da Silva et al . The effect of temperature on D ew/es was expressed using Eqn (Figs (a1) and (a2), Table ) .…”

Section: Resultssupporting

confidence: 89%

“…1 were fitted to analytical solutions of Eqns (3) and (4) and the respective effective diffusion coefficients D ew and D es were calculated (Table 2). Effective diffusivities for both water and solids increased with increasing temperature and glycerol concentration, in agreement with the findings of Togrul andİspir, 34 Ispir and Togrul, 35 Mercali et al 36 and da Silva et al 37 The effect of temperature on D ew/es was expressed using Eqn (5) (Figs 2(a1) and (a2), Table 3). 29 The activation energy E a,w for diffusion during OD was calculated within the range 57-66 kJ mol −1 (40-60% w/w) for WL (having no significant statistical difference) and from 37-38 kJ mol −1 (40-50% w/w) to 60 kJ mol −1 (60% w/w) for SG, values that are in agreement with other studies.…”

Section: Od Effect On Mass Transfer and Qualitysupporting

confidence: 87%

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Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Dermesonlouoglou

Giannakourou

2018

J Sci Food Agric

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This research showed that OD can be an effective pre-processing step in the production of intermediate moisture novel products. A second-degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, a , colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. © 2018 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 89%

Section: Od Effect On Mass Transfer and Qualitysupporting

confidence: 87%

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Dermesonlouoglou

Giannakourou

2018

J Sci Food Agric

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“…The high SG on the product surface at initial processing times led to decrease in the osmotic driving force between osmotic solution and food product preventing further mass transfer and reducing significantly WL . WL and SG significantly increased at higher temperature and glycerol concentration ( p < 0.05) (Toğrul & Ispir, ; İspir & Toğrul, ; Mercali, Marczak, Tessaro, & Norena, ; da Silva, de Farias Aires, de Castro, da Silva e Silva, \& Gomes, ). WL increase was more pronounced for higher glycerol concentrations ( p < 0.05), whereas SG increase was more pronounced for higher temperatures ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers

Dermesonlouoglou

Pantelaiaki

Andreou

et al. 2019

J Food Process Preserv

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The aim of this study was the implementation of osmotic dehydration (OD) as a pre‐drying step for producing novel dried tomatoes and cucumbers. Tomato and cucumber slices were immersed in glycerol (Cgly:50–60%w/w), maltodextrin, trehalose, sodium chloride, calcium chloride, and citrus extract solution (TOD:35–55°C) and air‐dried (AD, TAD:40–70°C). The mass transfer (water and solids) and water activity reduction were monitored during OD. The effective diffusion coefficients for water and solids (Dew,OD/Des,OD,) were calculated and modeled. The effective diffusion coefficients for water and water removal rate constants during AD (Dew,AD, kdrying) were calculated and modeled. The drying times were estimated. The rates were significantly greater for osmotically dehydrated tomatoes and cucumbers compared to the non‐dehydrated ones. Drying times significantly reduced for the osmotically dehydrated samples. Comparing tomato and cucumber response to OD, it was concluded that osmotic dehydration favors cucumber water loss and tomato solid uptake. Dew,OD/Des,OD and Dew,AD/kdrying were significantly higher for cucumber than tomato. Practical applications Air‐drying is a food preservation technique with long processing times and high energy costs. The application of osmotic dehydration as a pre‐drying step can significantly reduce drying times and temperatures, resulting in lower energy requirements as well as improved quality and increased shelf life. Osmotic dehydration led to water transfer from food material (usually fruit and vegetable) to osmotic solution and osmotic solutes’ transfer to food material. It is commonly applied at mild temperatures as a pre‐processing step. More recently, the efforts have been on the selection of alternative osmotic solutes (such as glycerol, and other solutes with special properties) and their use in the osmotic solution which will be effective and provide better nutritional, functional or sensorial properties to the osmo‐dehydrated food material. An interesting proposal is to produce dehydrated (sliced) tomato and (especially) cucumber products of high quality and increased shelf life, applying osmotic dehydration, and air‐drying.

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“…Based on the variation of color, flavor, size, and texture, about 150 species of guava have been reported to cultivate in over 50 countries around the world (Patil, Chauhan, & Singh, 2014). In addition to the pleasant flavor and aroma, guavas stand out due to their elevated nutritional status, for instance, an appreciable amount of different micronutrients (thiamine, folic acid, phosphorus, iron, calcium) have been evident in this fruit (da Silva, Aires, de Castro, Silva, & Gomes, 2014; Maciel, Afonso, da Costa, Severo, & de Lima, 2017). Next to that, it is also considered as an excellent source of antioxidants due to containing phytochemicals including ascorbic acid (AA), carotenoids, and polyphenolics such as gallocatechin, guaijaverin, leucocuanidin, and amritodise (Qadri & Srivastava, 2017).…”

Section: Introductionmentioning

confidence: 99%

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Rokib

Yeasmen

Bhuiyan

et al. 2021

J Food Process Engineering

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In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, and 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics and sorption behavior of guava fruits (variety: local and hybrid) with a focus on the degradation of ascorbic acid (AA) were established for the first time to the best of existing knowledge. The experimental results showed the highest moisture diffusion coefficient and lower activation energy (Ea) of 0.000326 cm2/s and 9.62 kcal/g.mole, respectively for hybrid mature guava variety; whereas, the highest AA degradation rate (0.107 mg AA/hr) with lower Ea (4.3 kcal/g.mole) was obtained for local mature guava variety. Besides, a mixed‐mode solar dryer assisted with a fan seemed to be efficient for drying guava fruit in comparison to drying under direct sunlight. In terms of sorption behavior, both local and hybrid guava followed sigmoidal (type II) shape isotherm where the experimental data were well fitted with Brunauer–Emmett–Teller (BET) model. Practical application The drying conditions to have dried guava (Psidium guajava L.) fruit with high ascorbic acid (AA) were investigated. The mathematical model was successfully applied to describe the drying kinetics and degradation of AA of guava fruit. Process parameters and methods influencing drying kinetics and AA degradation rate were detailed. BET model fits well to describe the sorption isotherms of dried guava fruit, in understanding its storage behavior. The information of this study would help in the drying process optimization of guava fruit, in order to make them available in the off‐seasons.

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Numerical description of guava osmotic dehydration including shrinkage and variable effective mass diffusivity

Cited by 28 publications

References 20 publications

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

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