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.

Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution

2012 ◽  
Vol 554-556 ◽  
pp. 1332-1336 ◽  
Author(s):  
Zhen Hua Duan ◽  
Ju Lan Wang ◽  
Yan Yan Wu ◽  
Jian Peng ◽  
Yi Yang ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Solution Concentration ◽  
Treatment Temperature ◽  
Fish Fillet ◽  
Solid Gain ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Tilapia Fillets

To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30°C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

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 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 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.

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.

scholarly journals Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

2014 ◽  
Vol 20 (3) ◽  
pp. 305-314 ◽  
Author(s):  
Vladimir Filipovic ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
Milica Nicetin ◽  
Lato Pezo ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Activity ◽  
Water Loss ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Water Solution ◽  
Pork Meat ◽  
Triceps Brachii ◽  
Solid Gain ◽  
Mass Transfer Kinetics

This paper presents the effects of different process temperature (20, 35 and 50 ?C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet molasses + NaCl + sucrose water solution on osmotic dehydration of pork meat (M. triceps brachii) cubes, shaped 1 x 1 x 1 cm, at atmospheric pressure. The main objective was to examine the influence of different parameters on the mass transfer kinetics during osmotic treatment. The observed system?s responses were: water loss, solid gain, and water activity. The optimum osmotic conditions (temperature of 40 ?C, treatment time of 4.1 h and concentration 67 %), were determined using response surface method, by superimposing the contour plots of each process variable, and the responses were: water loss=0.46, solid gain=0.15, and water activity=0.79. Transport coefficients, for both solids and water transfer and energy of activation for all samples were also determined.

Modeling Mass Transfer Kinetics and Mass Diffusivity During Osmotic Dehydration of Blanched Carrots

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Parag P Sutar ◽  
Suresh Prasad
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Variable Mass ◽  
Moisture Diffusivity ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Solid Gain ◽  
Mass Diffusivity ◽  
Mass Transfer Kinetics

Osmotic dehydration of 3.5 mm thick blanched carrot slices was carried out in order to study the effect of sucrose concentration, solution temperature and time on mass transfer kinetics and mass diffusivity. The experiments were conducted at the combinations of four sucrose concentration (30, 40, 50 and 60% w/w) and four solution temperatures (25, 37.5, 50 and 62.5°C). At each combination, nine time intervals (10, 20, 30, 40, 50, 60, 80, 100 and 120 min) were selected to determine the moisture loss and sucrose gain. Sample-to-solution ratio was kept 1:10 w/w through all the experiments. It was found that sucrose concentration and time of osmosis increased mass transfer whereas; solution temperature showed effect only on solid gain. Azuara’s models were used to determine the mass transfer kinetics and variable mass diffusivity coefficients. The average moisture diffusivity and solid diffusivity values were in the range 2.23×10-8 to 12.85×10-8 m2/s and 1.20×10-8 to 7.64×10-8 m2/s, respectively. Also, at each concentration, the values of activation energies for moisture loss and solid gain were found to be in the range 12.46 to 24.98 kJ K-1 mol-1 and 9.68 to 31.27 kJ K-1 mol-1, respectively.

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