Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics

Misljenovic, M Nevena; Koprivica, B Gordana; Levic, B Ljubinko; Filipcev, V Bojana; Kuljanin, A Tatjana

doi:10.2298/apt0940145m

Cited by 10 publications

(7 citation statements)

References 5 publications

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“…Moisture content on dry basis was determined after drying in oven according to the method of Misljenovic et al . and was estimated by following equation:

M_{normalw} = \frac{W_{normali} - W_{normald}}{W_{normali}}

M w , W i and W d are moisture content of eggplant slices, initial weight of the samples and weight of dried samples, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Moisture content on dry basis was determined after drying in oven according to the method of Misljenovic et al 2009 and was estimated by following equation:…”

Section: Determination Of Moisture Contentmentioning

confidence: 99%

“…Salt solutions are applied for vegetables and sugar solutions, syrups and concentrated extracts are used for fruits (Misljenovic et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…OD process of fruits and vegetables is usually carried out by their immersion in various types of hypertonic solutions including salt, sugar, sorbitol and glycerol (Mouraa et al 2005). Salt solutions are applied for vegetables and sugar solutions, syrups and concentrated extracts are used for fruits (Misljenovic et al 2009).…”

Section: Introductionmentioning

confidence: 99%

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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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“…Moisture content on dry basis was determined after drying in oven according to the method of Misljenovic et al . and was estimated by following equation:

M_{normalw} = \frac{W_{normali} - W_{normald}}{W_{normali}}

M w , W i and W d are moisture content of eggplant slices, initial weight of the samples and weight of dried samples, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Moisture content on dry basis was determined after drying in oven according to the method of Misljenovic et al 2009 and was estimated by following equation:…”

Section: Determination Of Moisture Contentmentioning

confidence: 99%

“…Salt solutions are applied for vegetables and sugar solutions, syrups and concentrated extracts are used for fruits (Misljenovic et al . ).…”

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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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“…U cilju praćenja kinetike prenosa mase procesa osmotske dehidratacije, mereni su: sadržaj vlage, promena u masi i promena rastvoraka. Koristeći ove merene parametre izračunati su sledeći procesni parametri: gubitak vode (WL), prirast suve materije (WR), smanjenje mase (WR), brzina gubitka vode (RWL), brzina prirasta suve materije (RSG) i brzina gubitka mase (RWR) [18].…”

Section: Materijal I Metode Radaunclassified

Poređenje Kinetike Prenosa Mase Isto-Strujnog I Protiv-Strunog Procesa Osmotske Dehidratacije Svinjskog Mesa

Filipović

Lončar²,

Nićetin³

et al. 2018

GHTERS

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Postupak osmotske dehidratacije se sastoji od potapanja biološkog materijala, sa određenim sadržajem vode, u koncentrovane vodene rastvore koji sadrže osmotske agense (osmotski rastvor), pri čemu dolazi do prenosa dela mase vode iz ćelijskog materijala u osmotski rastvor. Jedna od mogućnosti povećanja efikasnosti procesa osmotske dehidratacije je primena protivstrujnog procesa. Praćenje kinetike prenosa mase može da se koristi za procenu efikasnosti procesa osmotske dehidratacije, a primena protivstrujog procesa u osmotskoj dehidrataciji značajno povećava kinetiku prenosa mase u procesu, što dovodi do povećanja sveukupne efikasnost procesa osmotske dehidratacije.Cilj istraživanja je uporedna analiza kinetike prenosa mase u isto-strujnom i protiv-strujnom procesu osmotske dehidratacije svinjskog mesa u tri različita osmotska rastvora.Vreme trajanja procesa i priroda primenjenog osmotskog rastvora su statistički značajno uticali na gubitak vode, prirast suve materije i smanjenje mase u oba tipa procesa.Vrednosti parametara brzine gubitka vode i brzine smanjenja mase u svakom satu procesa i u oba tipa procesa, bile su najviše za R3, zatim za R2, a najmanje vrednosti za R1, dok je za brzinu prirasta suve materije zavisnost obrnuta.Sa protokom vremena trajanja procesa dolazi do većeg razblaženja osmotskih rastvora u istrostrujnim procesima, bržeg pada vrednosti brzine gubitka vode i brzine smanjenja mase i manjeg pada istih vrednosti u protivstrujnim procesima za sva tri osmotska rastvora, tako da do kraja petog sata sve vrednosti brzine smanjenja mase u protivstrujnim procesima su veće od odgovarajućih vrednosti u istrostrujnim procesima

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Review on the application, health usage, and negative effects of molasses

Geremew Kassa,

Asemu,

Belachew

et al. 2024

CyTA - Journal of Food

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Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics

Cited by 10 publications

References 5 publications

Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks

Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks

Poređenje Kinetike Prenosa Mase Isto-Strujnog I Protiv-Strunog Procesa Osmotske Dehidratacije Svinjskog Mesa

Review on the application, health usage, and negative effects of molasses

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