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Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients

By SM Monnerat, TRM Pizzi, MA Mauro and FC Menegalli

Abstract

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Apples (Fuji variety) were treated in aqueous sucrose (50% w/w) and salt (NaCl, 10% w/w) solutions for 2, 4 and 8 h (27 degrees C). Concentration profiles were determined as a function of the distance, considering the unidirectional and normal diffusion to the exposed face of the immersed fruit. The density, water, sugar and salt contents were determined for each piece of apple. A mathematical model was fitted to the experimental data for the water, sucrose and salt contents. A numerical method of finite differences allowed for the calculation of the effective diffusion coefficients as a function of concentration, using the material coordinates to consider tissue shrinkage. The coefficients were obtained by simultaneously integrating the three differential equations (for water, sucrose and salt). The behavior of the apple cellular tissue was also studied using light microscopy techniques to obtain images of the osmotically treated pieces. (C) 2010 Elsevier Ltd. All rights reserved.1004604612Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)FAPESP [Proc 00/02073-5, Proc 02/08397-2

Topics: Osmotic dehydration, Diffusion coefficients, Ternary solution, Concentration profile, Mathematical model, Microscopy, Apple cell, Mass-transfer Kinetics, Ternary Solutions, Aqueous-solutions, Sodium-chloride, Turgor Pressure, Tissue, Sucrose, Water, Progression, Pineapple
Publisher: Inglaterra
Year: 2015
DOI identifier: 10.1016/j.jfoodeng.2010.05.008
OAI identifier: oai:repositorio.unicamp.br:REPOSIP/69797
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