Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes

Singh, Balbir Singh Mahinder; Kumar, Ashok; Gupta, A.

doi:10.1016/j.jfoodeng.2006.01.074

Cited by 108 publications

(94 citation statements)

References 26 publications

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“…During dehydration, the osmotic driving potentials for moisture and solute transfer decrease due to structural changes caused by the rapid water loss and solids uptake near the surface, thus increasing the mass transfer resistance (Singh et al, 2007). In the ultrasonic pretreatment process, the tissue structure is opened in the intercellular spaces, and solute diffusion and external solution hydrodynamics are increased by the action of ultrasound waves, contributing to net opposite fluxes of water and solutes that allow the tissue to become more concentrated.…”

Section: Discussionmentioning

confidence: 99%

The effects of ultrasonic pretreatment and structural changes during the osmotic dehydration of the ˈStarkingˈ apple (Malus domestica Borkh)

Rosas-Mendoza

Fernández-Muñoz

Arjona‐Román

2012

Span. j. agric. res.

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During the osmotic dehydration (OD) of fruit, the cell membrane displays a high resistance to mass transfer, thereby reducing the dehydration rate. To reduce thermal damage to cell membranes, alternative methods have recently been introduced to reduce the initial moisture content and/or modify the structure of fruit tissue. The aim of this work was to evaluate the effects of an ultrasound (US) pretreatment for OD on the effective diffusion coefficients and to observe the changes in the molecular structure of 'Starking' apple cubes by Fourier-transform infrared spectroscopy (FTIR) during a 3 h process using a 45°Bx sucrose solution at 60°C. In the pretreatment step, apple samples were immersed in an ultrasonic bath at 45 kHz for 20 min. The effective diffusion coefficients for water (D ew ) and solids (D es ) were calculated from the observed osmotic kinetics according to Fick's second law for the transient state. The solids coefficients were higher than the water coefficients in both processes due to the concentration difference (D e = 7.7 × 10 -9 and 9.7 × 10 -9 m 2 s -1 for OD US ). The structural changes were determined by FTIR by measuring the molecular vibration frequency for sucrose. The 1,500-900 cm -1 region of the infrared spectra was used to monitor the effect of sucrose concentration on fruit structure. We observed that the first bonds formed were C-H and C-O-C stretching (at 920 and 1,129 cm −1 , respectively) in the sucrose skeleton and glycoside bonds among sucrose molecules. The water concentration affected the diffusion coefficient significantly due to its dependence on the physical structure of the food.Additional key words: cavitation; dehydration kinetics; effective diffusion coefficient; molecular structure; solid gain; water loss. Resumen Efectos del ultrasonido y cambios estructurales durante la deshidratación osmótica de manzana (Malus domestica Borkh) 'Starking'Durante la deshidratación osmótica (DO), la membrana celular representa una alta resistencia a la transferencia de masa y reduce la velocidad de deshidratación. Recientemente, para reducir el daño térmico de las membranas, se han considerado métodos alternativos para reducir el contenido de humedad inicial o modificar la estructura del tejido de la fruta. El objetivo de este trabajo fue evaluar el efecto del ultrasonido (US), cuando se usa como pretratamiento a la DO, sobre los coeficientes de difusión efectiva y observar los cambios en la estructura molecular de manzana 'Starking', mediante espectroscopía infrarroja por transformadas de Fourier (FTIR), durante 3 h de proceso con una solución de sacarosa a 45°Bx y 60°C. Como pretratamiento las muestras fueron tratadas en un baño ultrasónico, a 45 kHz por 20 min. Los coeficientes de difusión efectiva para agua (D ew ) y sólidos (D es = 7,7 × 10 -9 y 9,77 × 10 -9 m 2 s -1 para DO US ) fueron calcu-

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Section: Discussionmentioning

confidence: 99%

The effects of ultrasonic pretreatment and structural changes during the osmotic dehydration of the ˈStarkingˈ apple (Malus domestica Borkh)

Rosas-Mendoza

Fernández-Muñoz

Arjona‐Román

2012

Span. j. agric. res.

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“…The samples were prepared following the central composite rotatable design; then the process kinetic variables of WL and SG rates of the samples were calculated as described by Singh et al [25] and Falade et al [26] by using…”

Section: Mass Transfer Determinationmentioning

confidence: 99%

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Liu

Peng

2017

Journal of Food Quality

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Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5 ∘ C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8%. Water loss (WL) exhibited a response value of 52.5% and was mainly influenced by sorbitol concentration ( ≤ 0.01), followed by osmotic dehydration temperature ( ≤ 0.01) and time ( ≤ 0.01). The optimal condition was validated and found to be fitted well with the experimental data. The osmotic dehydration of strawberry was significantly influenced by osmotic dehydration temperature and time and sorbitol concentration. Based on the parameters of ANOVA, the predicted model for WL rate established by response surface quadratic regression provided an adequate mathematical description of the osmotic dehydration of strawberry.

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“…With regard to SG, only the temperature and the concentration of the osmotic solution had a positive and significant influence (p <0.1) on the SG of the plantain. The influence of temperature and concentration on solute gain during OD has been reported by several authors (Singh et al, 2007;Eren et al, 2007;Singh et al, 2010;Mercali et al, 2011 andN'goran et al, 2012).…”

Section: Influence Of Solutementioning

confidence: 65%

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Bilo¹,

Françoise²,

Benjamin³

2017

Int.J.Curr.Microbiol.App.Sci

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Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes

Cited by 108 publications

References 26 publications

The effects of ultrasonic pretreatment and structural changes during the osmotic dehydration of the ˈStarkingˈ apple (Malus domestica Borkh)

The effects of ultrasonic pretreatment and structural changes during the osmotic dehydration of the ˈStarkingˈ apple (Malus domestica Borkh)

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

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