Mass transfer during osmotic dehydration of green bean in salt solution: A polynomial approximation approach

2013 ◽  
Vol 91 (3) ◽  
pp. 257-263 ◽  
Author(s):  
B. Abbasi Souraki ◽  
M. Ghavami ◽  
H. Tondro
Keyword(s):  
Mass Transfer ◽  
Polynomial Approximation ◽  
Salt Solution ◽  
Osmotic Dehydration ◽  
Green Bean ◽  
Approximation Approach

Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables

2011 ◽  
Vol 27 (4) ◽  
pp. 331-356 ◽  
Author(s):  
Hilaire Nahimana ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Zhansheng Ding
Keyword(s):  
Mass Transfer ◽  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Mass Transfer Modeling

Mass transfer kinetics during osmotic dehydration of bananas (Musa sapientum, shum.)

2010 ◽  
Vol 45 (11) ◽  
pp. 2281-2289 ◽  
Author(s):  
Giovana D. Mercali ◽  
Isabel C. Tessaro ◽  
Caciano P. Z. Noreña ◽  
Lígia D. F. Marczak
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Musa Sapientum ◽  
Mass Transfer Kinetics

Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment

2019 ◽  
Vol 273 ◽  
pp. 408-413 ◽  
Author(s):  
Mariana Schincariol Paes ◽  
João Pedro Ferreira Del Pintor ◽  
Pedro de Alcântara Pessoa Filho ◽  
Carmen Cecília Tadini
Keyword(s):  
Mass Transfer ◽  
Quality Assessment ◽  
Osmotic Dehydration ◽  
Mass Transfer Modeling

scholarly journals Mathematical modelling of the osmotic dehydration of physalis

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Fernanda Rosa Assis ◽  
Rui Manuel Santos Costa de Morais ◽  
Alcina Maria Miranda Bernardo de Morais
Keyword(s):  
Mass Transfer ◽  
Atmospheric Pressure ◽  
Osmotic Dehydration ◽  
Mass Ratio ◽  
Promising Alternative ◽  
Sucrose Solutions ◽  
Mass Transfer Kinetics ◽  
Osmotic Agent ◽  
Effective Diffusivities ◽  
Best Fit

Abstract Physalis was osmotically dehydrated with 60 °Bx sucrose or sorbitol solutions at 60 °C and with a mass ratio of sample to solution of 1:4, at atmospheric pressure or under vacuum at 150 mbar. The Crank’s, Peleg’s and Page’s models were tested to describe the mass transfer kinetics for water loss (WL) and solids gain (SG). The effective diffusivities of both water and solute were around 10-11 m2 s-1 under all conditions. Peleg’s model presented the best fit. The use of sorbitol as the osmotic agent resulted in an increase in the WL rate. In experiments with sucrose solutions, a higher WL was obtained under vacuum than at atmospheric pressure. The SG was particularly low during osmotic dehydration. Thus, the use of sorbitol as the osmotic agent was shown to be a promising alternative to sucrose.

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