scholarly journals Modelling of mass transfer kinetics of sapota (Achraszapota) in ternary solutions of sugar and calcium salt during osmotic dehydration

2019 ◽  
Vol 6 (2) ◽  
pp. 151
Author(s):  
Rachana Shalini ◽  
B.R. Shakya ◽  
Alok Saxena
Keyword(s):  
Mass Transfer ◽  
Calcium Salt ◽  
Osmotic Dehydration ◽  
Ternary Solutions ◽  
Mass Transfer Kinetics ◽  
Kinetics Of

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 Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions

DYNA ◽  
2019 ◽  
Vol 86 (209) ◽  
pp. 120-125
Author(s):  
Jhonatan Andres Rodriguez Manrique ◽  
Angélica Maria Torregroza Espinosa ◽  
Rodrigo Daniel Salgado Ordosgoitia
Keyword(s):  
Mass Transfer ◽  
Weight Loss ◽  
Diffusion Coefficient ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Salt Water ◽  
Solid Gain ◽  
Processing Times ◽  
Ternary Solutions ◽  
Kinetics Of

The aim of this study was to address the modeling of aspects such as weight reduction (WR), solid gain (SG) and weight-loss (WL) in Caribbean pumpkin samples osmotically dehydrated in ternary solutions. For this purpose, osmotic dehydration was carried out using two ternary solutions: stevia-salt-water (S1) and glucose-salt-water (S2) at different concentrations (20%, 30% and 40% w/w), and processing times of 40 min, 80 min, 120 min, and 160 min. Also, the diffusion coefficient was determined and the analysis of variance with orthogonal polynomials was performed to find the best treatment for dehydration of auyama samples (p≤0.05). The results suggest that the solution constituted by stevia-salt-water, allows greater reduction of weight and gain of solids when a concentration of 40% is used at a time of 78.12min until reaching a humidity percentage of 60.06%. Similarly, the values of the diffusion coefficient for this solution ratify that the increase in concentration generates less resistance to mass transfer.

Mass Transfer Kinetics of the Osmotic Dehydration of Yacon Slices with Polyols

2016 ◽  
Vol 41 (1) ◽  
pp. e12983 ◽  
Author(s):  
Kamilla Mendonça ◽  
Jefferson Correa ◽  
João Junqueira ◽  
Michel Angelis-Pereira ◽  
Marcelo Cirillo
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Mass Transfer Kinetics ◽  
Kinetics Of
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