Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 48, Issue 12, Pages 2463-2473Publisher
WILEY
DOI: 10.1111/ijfs.12237
Keywords
Empirical model; kinetics; osmotic dehydration; solids gain; water loss
Categories
Funding
- CNPq (National Council for Scientific and Technological Development)
- FAPESP (State of Sao Paulo Research Foundation)
Ask authors/readers for more resources
A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange-fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability for WL and SG kinetics. Diffusivity values for WL ranged from 0.96x10(-10) to 2.22x10(-10) and 1.04x10(-10) to 3.10x10(-10)m(2)s(-1) in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72x10(-10) to 2.35x10(-10) and 0.71x10(-10) to 2.46x10(-10) m(2)s(-1) in corn syrup and sucrose solutions, respectively. The half-life of dehydration rates (t(1/2)) was from 30.9 to 71.2min and from 19.4 to 57.5min in corn syrup and sucrose solutions, respectively. Diffusivities values obtained according to the proposed model were close to the ones observed from diffusive model; t(1/2) was a promising criterion for the process time definition.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available