Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( Citrus reticulata ) peel

2022 ◽  
Author(s):  
Balpreet Kaur ◽  
Priya Rana ◽  
Kandi Sridhar
Keyword(s):  
Mass Transfer ◽  
Process Optimization ◽  
Osmotic Dehydration ◽  
Citrus Reticulata ◽  
Mass Transfer Kinetics ◽  
Kinnow Mandarin

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

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.

scholarly journals Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

2010 ◽  
Vol 96 (4) ◽  
pp. 498-504 ◽  
Author(s):  
Jefferson L.G. Corrêa ◽  
Leila M. Pereira ◽  
Gláucia S. Vieira ◽  
Míriam D. Hubinger
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Mass Transfer Kinetics ◽  
Kinetics Of

scholarly journals Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2286
Author(s):  
Mohamed Ghellam ◽  
Oscar Zannou ◽  
Charis M. Galanakis ◽  
Turki M. S. Aldawoud ◽  
Salam A. Ibrahim ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Atmospheric Pressure ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Vacuum System ◽  
Pressure System ◽  
Solid Gain ◽  
Autumn Olive ◽  
Mass Transfer Kinetics

Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10−10 to 1.55 × 10−10 m2·s−1 for water loss and from 0.72 × 10−10 to 0.62 × 10−10 m2·s−1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.

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