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# Mathematical modeling of moisture and solute diffusion in the cylindrical green bean during osmotic dehydration in salt solution

Paper ID Volume ID Publish Year Pages File Format Full-Text
19169 43047 2012 8 PDF Available
Title
Mathematical modeling of moisture and solute diffusion in the cylindrical green bean during osmotic dehydration in salt solution
Abstract

In this study, mass transfer during osmotic dehydration of cylindrical cut green beans in salt solution was investigated. The osmotic solution concentrations used were 10%, 20% and 26.5% (w/w) NaCl, osmotic solution temperatures used were 30 °C, 40 °C and 50 °C, the solution-to-green bean mass ratio was more than 20:1 (w/w) and the process duration varied from 0 to 6 hr. A two-parameter mathematical model developed by Azuara et al. (1992) was used for describing the mass transfer in osmotic dehydration of green bean samples and estimation of the final equilibrium moisture loss and solid gain. Effective radial diffusivity of moisture as well as solute was estimated using the analytical solution of Fick's second law of diffusion in the cylindrical coordinates. For above conditions of osmotic dehydration, moisture and salt effective diffusivities were found to be in the range of 1.776 × 10−10–2.707 × 10−10 m2/s and 1.126 × 10−10–1.667 × 10−10 m2/s, respectively. Moisture and solute distributions as a function of time and location in the radial direction were plotted by using the estimated equilibrium moisture and solute concentrations and also moisture and solute diffusivities.

Research highlights► Osmotic dehydration of cylindrical cut green beans in salt solution was investigated experimentally in different solution concentrations and temperatures. ► A mathematical model was developed for describing mass transfer during osmotic dehydration of cylindrical cut green beans in salt solution. ► The final equilibrium moisture loss and solid gain in green bean was estimated by the two-parameter mathematical model developed by Azuara et al. (1992). ► Effective radial diffusivity of moisture as well as solute was estimated using the analytical solution of Fick's second law of diffusion in the cylindrical coordinates. ► Moisture and solute distributions as a function of time and location in the radial direction were plotted by using the estimated equilibrium moisture and solute concentrations and also moisture and solute diffusivities.

Keywords
Osmotic dehydration; Mass transfer; Diffusivity; Concentration profile; Green bean
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 1, January 2012, Pages 64–71
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was \$35.95
You save - \$31
Price after discount Only \$4.95
100% Money Back Guarantee