scholarly journals Mass Transfer and Diffusion Coefficient of ᴅ-Allulose during Osmotic Dehydration

2017 ◽  
Vol 3 (2) ◽  
Author(s):  
Mulyana Hadipernata ◽  
Masahiro Ogawa
Keyword(s):  
Mass Transfer ◽  
Diffusion Coefficient ◽  
Room Temperature ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Potential Effect ◽  
Sugar Solution ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
And Diffusion

This study was undertaken to identify the effect of ᴅ-allulose and sucrose solution on mass transport phenomena and diffusion coefficient of sugar solution. Potato samples were immersed in sugar osmotic solution (20% w/v) at room temperature (20°C). The mass transfer kinetics was measured at 30 min, 1 h, 2 h, 4 h, 6 h, 8 h and 16 h. The optimum value of ᴅ-allulose content in sample after immersion with ᴅ-allulose solution was higher compared with sucrose content in sample after immersion with sucrose solution. Also, ᴅ-allulose has higher diffusion coefficient compared with sucrose. Diffusion coefficient of ᴅ-allulose and sucrose were 6.43 x 10-10m2s-1 and 2.83 x 10-10m2s-1, respectively. ᴅ-Allulose has potential effect to accelerate an ingredient movement into the food materials. The acceleration movement of ingredients such as ᴅ-allulose into the food materials may be useful in food processing and preservation such as curing process of meat and fish.

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.

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.

scholarly journals EFFECT OF OSMOTIC DEHYDRATION IN THE APPLE (Pyrus malus) VARIETIES GALA, GOLD AND FUJI

2005 ◽  
Vol 4 (1) ◽  
Author(s):  
C. P. Moura ◽  
M. L. Masson ◽  
C. I. Yamamoto
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Raw Material ◽  
Local Market ◽  
Solid Gain ◽  
Tissue Properties ◽  
Apple Varieties ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
Kinetics Of

Some raw material characteristics were evaluated in three apple varieties Gala, Gold and Fuji. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The apples, obtained from the local market, were washed, peeled and cut into 10 mm cube. After this, the samples were dehydrated in sugar osmotic solution (50% w/w) at 30°C and 110 rpm of agitation. The ratio of foodstuff to osmotic solution was greater than 1:20. The mass transfer kinetics was measured in intervals of 20 minutes during 3 hours. The mass transfer kinetics of the different apple varieties has presented different behavior during the osmotic dehydration. The apples vs. Gala have presented the highest water loss and solid gain. The vs. Gold presented a lower tendency to solid uptake.

scholarly journals EFFECT OF OSMOTIC DEHYDRATION IN THE APPLE (Pyrus malus) VARIETIES GALA, GOLD AND FUJI

2005 ◽  
Vol 4 (1) ◽  
pp. 46
Author(s):  
C. P. Moura ◽  
M. L. Masson ◽  
C. I. Yamamoto
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Raw Material ◽  
Local Market ◽  
Solid Gain ◽  
Tissue Properties ◽  
Apple Varieties ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
Kinetics Of

Some raw material characteristics were evaluated in three apple varieties Gala, Gold and Fuji. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The apples, obtained from the local market, were washed, peeled and cut into 10 mm cube. After this, the samples were dehydrated in sugar osmotic solution (50% w/w) at 30°C and 110 rpm of agitation. The ratio of foodstuff to osmotic solution was greater than 1:20. The mass transfer kinetics was measured in intervals of 20 minutes during 3 hours. The mass transfer kinetics of the different apple varieties has presented different behavior during the osmotic dehydration. The apples vs. Gala have presented the highest water loss and solid gain. The vs. Gold presented a lower tendency to solid uptake.

scholarly journals Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying

2019 ◽  
Vol 1 (2) ◽  
pp. 220-234 ◽  
Author(s):  
Islam ◽  
Das ◽  
Monalisa ◽  
Sayem
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Effective Diffusivity ◽  
Solution Concentration ◽  
Solution Temperature ◽  
Quality Retention ◽  
Peleg Model ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution

The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °Brix) and osmotic solution temperatures (35, 45 and 55 °C). The ratio of fruit to the solution was kept at 1:4 (w/v) and pretreated process duration varied from 0 to 240 min. The present study demonstrated that water loss and the solute gain rate increased with the increasing of osmotic solution temperature, concentration and time. Mass transfer kinetics of osmotically pretreated papaya cubes were investigated based on the Peleg’s and Penetration models. The Peleg model showed the best fitted for water loss and solute gain whereas the Penetration model best described the water loss during osmotic dehydration of papaya. Effective diffusivity of water and solute gain was estimated using the analytical solution of Fick’s law of diffusion. Average effective diffusivity of water loss and solute gain was obtained in the range from 2.25 × 10−9 to 4.31 × 10−9 m2/s and 3.01 × 10−9 to 5.61 × 10−9 m2/s, respectively. Osmotically pretreated samples were dried with a convective method at a temperature of 70 °C. The moisture content, water activity and shrinkage of the dried papaya were decreased when the samples pretreated with a higher concentration of the osmotic solution and greater process temperature. The results also indicated that the highest osmotic solution temperature of 55 °C with the lowest concentration of 40 °Brix resulted in a significant decrease in phenolic content, antioxidant activity, and vitamin C content while higher osmotic solution concentration of 60 °Brix and the lowest temperature of the process (35 °C) retained maximum bioactive compounds.

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