Modelagem matemática da desidratação osmo-convectiva da palma forrageira (Opuntia fícus-indica Mill) utilizando soluções mistas

Objetivou-se nesse estudo avaliar a influência de pré-tratamentos osmóticos utilizando secagem convectiva complementar no processo de perda de água, ganho de sólidos e nos parâmetros de qualidade (cor, atividade de água e textura) de cladódios de palma forrageira. O Cladódio foi submetido à desidratação osmótica utilizando soluções mistas contendo 5% de NaCl e concentrações de sacarose de 50 e 60 °Brix, em diferentes proporções palma/solução (1:1, 1:4 e 1:10) a 40°C. Posteriormente foi realizada secagem convectiva a 50 e 60 °C. Foram utilizados, para ajuste aos dados experimentais da secagem, os modelos matemáticos de Page, Henderson & Pabis, Cavancanti Mata, Exponencial de Dois Termos e Midilli. O cladódio de palma in natura e desidratado foi caracterizado quanto aos parâmetros de cor, atividade de água e textura. O aumento da perda de massa foi proporcional ao aumento da proporção cladódio/solução utilizada na desidratação osmótica e o ganho de sólidos foi maior para a concentração de 50 °Brix. O modelo matemático de Midilli foi o que melhor se ajustou aos dados experimentais. Os parâmetros de cor, atividade de água e textura foram modificados pelas condições de desidratação osmótica e de secagem as quais o cladódio de palma foi submetido. O cladódio desidratado a 50 °C apresentou melhor preservação da cor, maior resistência ao corte e menor atividade de água. Mathematical modeling of osmo-convective dehydration of the cactus pear (Opuntia ficus-indica Mill) using mixed solutionsAbstract: The objective of this study was to evaluate the influence of osmotic pre-treatments with complementary convective drying in the water loss process and solids gain of cactus pear cladodes, to obtain palm for human consumption. The cladode was subjected to osmotic dehydration using mixed solutions containing 5% NaCl and sugar concentrations of 50 and 60 °Brix in different proportions palm/solution (1:1, 1:4 and 1:10) at 40 °C. Subsequently convective drying was performed at 50 and 60 °C. Were used to fit to the experimental data of drying, the mathematical models for Page, Henderson & Pabis, Cavancanti Mata, Exponential of Two Terms and Midilli. The spineless cactus in natura and dehydrated was characterized as the parameters: color, water activity and texture. The study noted that the increased of weight mass was proportional to the increased of proportion cladode/solution used in osmotic dehydration and the solids gain was higher for concentration of 50 °Brix. The Midilli mathematical model was the best fit to the experimental data. The parameters of color, water activity and texture were modified by the conditions of osmotic dehydration and drying which spineless cactus cladodes was submitted. The cactus cladode dehydrated at 50 °C presented better preservation of the color, increased cut resistance and lowest water activity.

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Mathematical modeling of pequi pulp drying and effective diffusivity determination

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v21n7p493-498 ◽

2017 ◽

Vol 21 (7) ◽

pp. 493-498 ◽

Cited By ~ 3

Author(s):

Elisabete P. de Sousa ◽

Rossana M. F. de Figueirêdo ◽

Josivanda P. Gomes ◽

Alexandre J. de M. Queiroz ◽

Deise S. de Castro ◽

...

Keyword(s):

Experimental Data ◽

Effective Diffusivity ◽

Drying Kinetics ◽

Convective Drying ◽

Drying Time ◽

Air Speed ◽

Drying Curves ◽

Increasing Temperature ◽

Kinetics Of ◽

Best Fit

ABSTRACT The aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s-1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick’s diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R2), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.

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Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs

International Journal of Food Engineering ◽

10.1515/ijfe-2012-0020 ◽

2013 ◽

Vol 9 (2) ◽

pp. 187-196 ◽

Cited By ~ 8

Author(s):

Juliana M. Silva ◽

Muriel G. Cantu ◽

Vera Rodrigues ◽

Marcio A. Mazutti

Keyword(s):

Experimental Data ◽

Moisture Content ◽

Osmotic Dehydration ◽

Sucrose Concentration ◽

Drying Kinetics ◽

Soluble Solids ◽

Convective Drying ◽

Final Time ◽

Osmotic Treatment ◽

Kinetics Of

AbstractThis work evaluated the effects of osmotic dehydration on convective drying kinetics of figs. It used the experimental design methodology to evaluate the influence of sucrose concentration, temperature and time on the amount of total soluble solids (TSS) and moisture content of the figs. After the osmotic dehydration, it evaluated the convective drying kinetics at temperatures from 55 to 75°C. A mathematical model was employed to fit the experimental data. From the experimental data of the osmotic dehydration, it was seen that the moisture content of the figs after the treatment was closely related to the amount of TSS of the figs. Low moisture content and high TSS content were obtained for a narrow range of independent variables comprised between 55–60°C, 55–63 wt% and 260–280 min for temperature, sucrose concentration and exposure time, respectively. In the convective drying kinetics of the figs, there were no verified significant differences in the final time of drying of non-treated and osmotically dehydrated figs. However, the shrinkage was considerably reduced in the osmotically treated figs. The use of osmotic treatment enables the obtainment of figs softer than the simple use of convective drying without changing the final time of drying.

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Water Diffusivity and Color of Cactus Pear Fruits (Opuntia Ficus Indica) Subjected to Osmotic Dehydration

International Journal of Food Properties ◽

10.1081/jfp-200060269 ◽

2005 ◽

Vol 8 (2) ◽

pp. 323-336 ◽

Cited By ~ 9

Author(s):

E. J. Moreno-Castillo ◽

R. Gonzalez-Garcia ◽

A. Grajales-Lagunes ◽

M. A. Ruiz-Cabrera ◽

M. Abud-Archila

Keyword(s):

Osmotic Dehydration ◽

Cactus Pear ◽

Opuntia Ficus Indica ◽

Water Diffusivity

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Thermodynamic properties of water sorption isotherms of grape seed

International Agrophysics ◽

10.2478/intag-2013-0028 ◽

2014 ◽

Vol 28 (1) ◽

pp. 63-71 ◽

Cited By ~ 1

Author(s):

Kamran Maleki Majd ◽

Seyed H. Karparvarfard ◽

Asgar Farahnaky ◽

Sara Ansari

Keyword(s):

Experimental Data ◽

Water Activity ◽

Gravimetric Method ◽

Sorption Isotherms ◽

Moisture Sorption ◽

Isosteric Heat ◽

Grape Seed ◽

Clapeyron Equation ◽

Moisture Sorption Isotherm ◽

Best Fit

Abstract In this study the moisture sorption isotherm of grape seed was determined by using a static gravimetric method at 35-65°C and 0.108-0.821 water activity range. The sorption isotherms were found to be typical sigmoid shape of most food materials. Five models including the Brunauer-Emmett-Teller (2-parameter), Guggenheim, Anderson and De Boer (3-parameter), Oswin (2-parameter), Ferro-Fontan (3-parameter) and Peleg (4-parameter) models were considered to fit the experimental data. The Ferro- Fontan and Peleg equations (at three temperatures 35, 45, 65°C) having R2 greater than 0.97 and lower values of standard error of estimate and deviation modulus gave the best fit of the experimental data throughout the entire range of water activity. The net isosteric heat of sorption, calculated by Calusius-Clapeyron equation on experimental data, was found to be a polynomial and exponential function of equilibrium moisture content within the temperature range investigated.

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Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

International Agrophysics ◽

10.1515/intag-2016-0099 ◽

2018 ◽

Vol 32 (1) ◽

pp. 141-146 ◽

Cited By ~ 8

Author(s):

Agnieszka Ciurzyńska ◽

Joanna Cichowska ◽

Hanna Kowalska ◽

Kinga Czajkowska ◽

Andrzej Lenart

Keyword(s):

Water Content ◽

Water Activity ◽

Mass Exchange ◽

Sucrose Solution ◽

Osmotic Dehydration ◽

Convective Drying ◽

Solid Gain ◽

Juice Concentrate ◽

Reduced Water ◽

Chokeberry Juice

AbstractThe aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients,i.e.water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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Production and sensory evaluation of dried mango

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v25n1p44-50 ◽

2021 ◽

Vol 25 (1) ◽

pp. 44-50

Author(s):

Pablícia O. Galdino ◽

Alexandre J. de M. Queiroz ◽

Rossana M. F. de Figueirêdo ◽

Ângela M. Santiago ◽

Plúvia O. Galdino

Keyword(s):

Water Activity ◽

Water Loss ◽

Purchase Intention ◽

Osmotic Dehydration ◽

Sucrose Concentration ◽

Factorial Experiment ◽

Convective Drying ◽

Taste Intensity ◽

Promising Alternative ◽

Air Speed

ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 23 factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.

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Moisture sorption characteristics of pistachio

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7826 ◽

2018 ◽

Author(s):

Banu Koç ◽

Gamze Atar ◽

Nazan Çağlar

Keyword(s):

Experimental Data ◽

Adsorption Isotherm ◽

Water Activity ◽

Linear Regression Analysis ◽

Gravimetric Method ◽

Moisture Sorption ◽

Moisture Adsorption ◽

Wide Range ◽

Predicted Values ◽

Best Fit

In this study, the moisture adsorption isotherm of pistachio was determined at 25°C and relative humidity (10-90%), using the standard static, gravimetric method. Eleven sorption models were tested to fit the experimental data. A non-linear regression analysis method was used to evaluate the constants of the sorption equations. The GAB equation gave the best fit to the experimental data for a wide range of water activity, while BET gave the best fit for a water activity range of 0.1-0.5. The agreement between experimental and predicted values of these models was found to be satisfactory. Keywords: Moisture adsorption isotherm; Sorption model; Pistachio

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Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations

Chemical and Process Engineering ◽

10.1515/cpe-2015-0024 ◽

2015 ◽

Vol 36 (3) ◽

pp. 345-354 ◽

Cited By ~ 7

Author(s):

Stefan J. Kowalski ◽

Joanna M. Łechtańska

Keyword(s):

Water Activity ◽

Osmotic Dehydration ◽

Experimental Studies ◽

Nutrient Content ◽

Convective Drying ◽

Drying Time ◽

Solid Gain ◽

Nacl Concentration ◽

Osmotic Agent ◽

Content Preservation

Abstract This article presents experimental studies on drying kinetics and quality effects of red beetroot (Beta vulgaris L.) after convective drying with a preliminary osmotic pretreatment. The effects of the osmotic agent (NaCl) concentration and the osmotic bath time on the product colour and nutrient content preservation, the water activity, and rehydration ability after drying were analysed. Osmotic dehydration curves and Solid Gain (SG), Water Loss (WL), Weight Reduction (WR) were determined. It was proved that drying of beetroot with osmotic pretreatment contributes to shorter drying time, smaller water activity, higher retention of betanin, better colour preservation, and a greater degree of water resorption.

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Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v25n8p560-565 ◽

2021 ◽

Vol 25 (8) ◽

pp. 560-565

Author(s):

Letícia F. Oliveira ◽

Jefferson L. G. Corrêa ◽

Paula G. Silveira ◽

Marina B. Vilela ◽

João R. de J. Junqueira

Keyword(s):

Water Activity ◽

Osmotic Dehydration ◽

Drying Kinetics ◽

The Other ◽

Convective Drying ◽

Vacuum Drying ◽

Second Law ◽

Drying Time ◽

Different Temperatures

ABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.

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Smart Design Nano-Hybrid Formulations by Machine Learning

Proceedings ◽

10.3390/iecp2020-08700 ◽

2020 ◽

Vol 78 (1) ◽

pp. 5

Author(s):

Raquel de Melo Barbosa ◽

Fabio Fonseca de Oliveira ◽

Gabriel Bezerra Motta Câmara ◽

Tulio Flavio Accioly de Lima e Moura ◽

Fernanda Nervo Raffin ◽

...

Keyword(s):

Machine Learning ◽

Experimental Data ◽

Water Solubility ◽

Inorganic Materials ◽

Fine Tuning ◽

Support Vector ◽

Drug Solubility ◽

Physical Behavior ◽

Best Fit

Nano-hybrid formulations combine organic and inorganic materials in self-assembled platforms for drug delivery. Laponite is a synthetic clay, biocompatible, and a guest of compounds. Poloxamines are amphiphilic four-armed compounds and have pH-sensitive and thermosensitive properties. The association of Laponite and Poloxamine can be used to improve attachment to drugs and to increase the solubility of β-Lapachone (β-Lap). β-Lap has antiviral, antiparasitic, antitumor, and anti-inflammatory properties. However, the low water solubility of β-Lap limits its clinical and medical applications. All samples were prepared by mixing Tetronic 1304 and LAP in a range of 1–20% (w/w) and 0–3% (w/w), respectively. The β-Lap solubility was analyzed by UV-vis spectrophotometry, and physical behavior was evaluated across a range of temperatures. The analysis of data consisted of response surface methodology (RMS), and two kinds of machine learning (ML): multilayer perceptron (MLP) and support vector machine (SVM). The ML techniques, generated from a training process based on experimental data, obtained the best correlation coefficient adjustment for drug solubility and adequate physical classifications of the systems. The SVM method presented the best fit results of β-Lap solubilization. In silico tools promoted fine-tuning, and near-experimental data show β-Lap solubility and classification of physical behavior to be an excellent strategy for use in developing new nano-hybrid platforms.

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