Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic Treatment

2002 ◽  
Vol 67 (7) ◽  
pp. 2673-2680 ◽  
Author(s):  
M. Ferrando ◽  
W.E.L. Spiess
Keyword(s):  
Mass Transfer ◽  
Osmotic Treatment ◽  
Carrot Protoplasts

scholarly journals Effect of Osmo Dehydration on Quality Attributes of Bilimbi (Averroha bilimbi) Fruits

2022 ◽  
Author(s):  
G.S. Aparna ◽  
P.R. Geetha Lekshmi ◽  
C. Mini
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Weight Reduction ◽  
Room Temperature ◽  
Sucrose Solution ◽  
Quality Attributes ◽  
Hot Water ◽  
Solid Gain ◽  
Sensory Score ◽  
Osmotic Treatment

Background: Bilimbi is a profusely bearing tree and majority of fruits produced are wasted due to lack of proper preservation methods. Osmo-dehydration studies on quality attributes of bilimbi (Averroha bilimbi) was conducted with the objective to standardize the process variables for osmodehydrated bilimbi and to assess the retention of bioactive compounds. Methods: Harvested mature bilimbi fruits of uniform size were washed, surface dried, pricked and blanched in hot water for one minute. Blanched fruits were subjected to osmotic treatment, with sucrose solution of 40, 60 and 80°B for 60, 120 and 180 minutes. The osmodehydrated bilimbi fruits were analyzed for mass transfer, biochemical and sensory qualities. Best treatments were stored for four months in the room temperature. Result: Mass transfer characters viz., solid gain, water loss, percentage weight reduction, yield and biochemical parameters such as reducing sugar and total sugar increased with increase in osmotic concentration and immersion time whereas free acids, ascorbic acid and antioxidant activity were decreased. The osmotic treatment of 80°B for 180 minutes recorded the highest value for solid gain (5.10%), water loss (16.72%), weight reduction (22.57%), ratio of water loss to solid gain (3.25%) and yield (21.13%) which exhibited superior sensory scores for taste (8.43), flavor (8.27), texture (8.46) and overall acceptability (8.43). The best three treatments selected based on sensory analysis were subjected to storage stability studies under room temperature. Osmodehydrated bilimbi obtained highest sensory score at the end of storage.

Mass Transfer Flux at Solid-Liquid Contacting Interface

2003 ◽  
Vol 9 (3) ◽  
pp. 193-199 ◽  
Author(s):  
J. Shi ◽  
M. Le Maguer
Keyword(s):  
Mass Transfer ◽  
Cell Structure ◽  
Solid Material ◽  
Mass Transfer Process ◽  
Liquid System ◽  
Transfer Model ◽  
Operational Parameters ◽  
High Concentration ◽  
Osmotic Treatment ◽  
Solid Liquid

When cellular materials are immersed in a solution of high concentration, the mass transfer is considered a multi-component transport process in which simultaneous and countercurrent flows occur in the biological tissue. The mass transfer process of each component in the solid-liquid system is affected not only by operational parameters, but also by the presence of other components. The main driving force for the mass transfer phenomena is attributed to the concentration gradient between external and internal solid material, and the interaction among fluxes and tissue matrix. Matrix deformation and tissue shrinkage are important characteristics influencing mass transfer. The coupled mass transfer fluxes across the interface in an isothermal solid-liquid system were analysed by means of a film model as a function of the concentration gradients, based on the generalised multi-component mass transfer theories. Several possible situations of cell structure changes are discussed, and the effect of structural shrinkage on mass transfer is modelled in this study. The mass transfer model and parameters proposed in the present study is applicable to the unit operation such as osmotic treatment of cellular porous biomaterial.

Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics

2009 ◽  
Vol 94 (1) ◽  
pp. 59-68 ◽  
Author(s):  
Aleksandra Rózek ◽  
Isabel Achaerandio ◽  
Carme Güell ◽  
Francisco López ◽  
Montse Ferrando
Keyword(s):  
Mass Transfer ◽  
Product Characteristics ◽  
Osmotic Agent ◽  
Osmotic Treatment

scholarly journals Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses

2015 ◽  
Vol 69 (3) ◽  
pp. 241-251 ◽  
Author(s):  
Milica Nicetin ◽  
Lato Pezo ◽  
Biljana Loncar ◽  
Vladimir Filipovic ◽  
Danijela Suput ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Effective Diffusivity ◽  
Unsteady State ◽  
Triceps Brachii ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Solute Uptake ◽  
Effective Diffusivities ◽  
Osmotic Treatment

Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50oC) and concentration of sugar beet molasses, (60, 70 and 80% w/w). The numerical solution of Fick's' law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which was shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95?10-10 - 8.03?10-10 m2s-1, the sucrose effective diffusivity was between 6.39?10-10 and 8.25?10-10 m2s-1, while diffusivities for minerals were in the range 6.34?10-10 - 8.82?10-10 m2s-1, for Na, 6.27?10-10 - 7.43?10-10 m2s-1, for K, 6.44?10-10 - 8.94?10-10 m2s-1, for Ca and 3.47?10-10 - 5.66?10-10 m2s-1, for Mg.

scholarly journals Application of Peleg model on mass transfer kinetics during osmotic dehydratation of pear cubes in sucrose solution

2015 ◽  
Vol 21 (4) ◽  
pp. 485-492 ◽  
Author(s):  
Vesna Pavelkic ◽  
Tanja Brdaric ◽  
Marija Petrovic ◽  
Gavrilo Sekularac ◽  
Milica Kosevic ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Rate Constants ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Dry Mass ◽  
Solid Gain ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
Osmotic Treatment

The applicability of Peleg?s model was investigated for predicting mass transfer kinetics during osmotic dehydration (OD) process of pears, at different concentrations (40%, 60% and 70% w/w) and temperatures (20?C, 35?C and 50?C) of sucrose solution. Increase in sucrose solution concentration resulted in higher water loss (WL) and solid gain (SG) values through the osmotic treatment period. After 360 minutes of osmotic treatment of pears, WL ranges from 23.71 % to 31.68 % at 20?C, from 24.80 % to 40.38 % at 35?C and from 33.30 % to 52.07 % at 50 ?C of initial weight of pears. The increase of dry mass of the samples, SG, after 360 minutes of osmotic treatment ranges from 3.02 % to 6.68 % at 20?C, from 4.15 % to 7.71 % at 35?C and from 5.00 % to 8.92 % at 50?C. Peleg?s rate constants k1WL and k1SG, decreased with increasing temperature, as well as decreased with increasing concentration of osmotic solution at constant temperature. Both capacity constants k2WL and k2SG also exhibits the inverse relationship between capacity constant and temperature, as well as concentration of the osmotic solution. The Peleg?s rate constants for WL and SG at all temperatures followed Arrhenius type relationship. The model predicted equilibrium values were very close to experimental ones, which is confirmed with high coefficients of determination and by the residual analysis.

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