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Correction of moisture and sucrose effective diffusivities for shrinkage during osmotic dehydration of apple in sucrose solution

Paper ID Volume ID Publish Year Pages File Format Full-Text
19173 43048 2014 8 PDF Available
Title
Correction of moisture and sucrose effective diffusivities for shrinkage during osmotic dehydration of apple in sucrose solution
Abstract

•Consideration of shrinkage in the estimation of diffusivity in osmotic dehydration.•Using the modified form of Fick's second law of diffusion.•Experimental investigation on slab shape samples of apple.•Prediction of water loss and solid gain at equilibrium condition.•Correlation of moisture and sucrose effective diffusivities in apple.

Shrinkage, moisture and sucrose effective diffusivities were correlated for infinite slab shape samples of apple during osmotic dehydration in sucrose solution. Experiments were carried out in the sucrose solutions of different concentrations (30%, 40% and 50%) and temperatures (30 °C, 40 °C and 50 °C). The two parameter model, developed by Azuara et al. (1992), was used to predict water loss and solid gain at equilibrium condition. Moisture and sucrose diffusivities were estimated by fitting the experimental moisture loss and solid gain data to the modified form of Fick's second law of diffusion, considering the shrinkage of the apples during osmotic dehydration. Results showed that the volume of the samples decreased linearly with water loss (WL) and weight reduction (WR). For above conditions of osmotic dehydration, effective diffusivities without considering the shrinkage were found to be in the range of 1.36 × 10−10 m2/s–2.00 × 10−10 m2/s, and those with considering the shrinkage were in the range of 0.87 × 10−10 m2/s–1.27 × 10−10 m2/s. The values of the effective diffusivities estimated by considering the shrinkage were smaller than those without considering this phenomenon.

Keywords
Osmotic dehydration; Shrinkage; Effective diffusivities; Apple; Diffusion; Mass transfer
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Correction of moisture and sucrose effective diffusivities for shrinkage during osmotic dehydration of apple in sucrose solution
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 92, Issue 1, January 2014, Pages 1–8
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
Full-text PDF Download
Online Support
Any Questions? feel free to contact us