Mass Transfer Analysis during Osmotic Dehydration of Pumpkin Fruits Using Binary and Ternary Aqueous Solutions of Sucrose and Sodium Chloride

Abstract:

Osmotic dehydration experiments of pumpkin with binary aqueous solutions of sucrose, sodium chloride and ternary solutions with both solutes at 298 K were carried out. Weight reduction, water loss and solute acquisition kinetics were determined. Experimental data were fitted employing a diffusional model considering samples as spheres and the external resistance to the mass transfer negligible. The model gave as parameter of fitting an effective diffusion coefficient for each component transferred (water, sucrose and sodium chloride) for each experimental condition assayed. Correlations between the effective diffusivity and solute concentration were established for binary and ternary systems.

• Periodical: Defect and Diffusion Forum (Volumes 258-260)
• Pages: 213-218
• DOI: https://doi.org/10.4028/www.scientific.net/DDF.258-260.213
• Online since: October 2006
• Authors: Luis Mayor, Ramón Moreira, Francisco Chenlo, Alberto M. Sereno
• Keywords: Coefficient of Diffusion, Osmotic Concentration, Sodium Chloride, Sucrose, Water

References

[1] K.S. Jayaraman and D.K. Das Gupta: (1992) Drying Technol. Vol. 10(1) (1992), p.1.

[2] A.L. Raoult-Wack: Trends Food Sci. Technol. Vol. 5 (1994), p.255.

[3] V.T. Karathanos, E. Kostaropoulos and G.D. Saravacos: Drying Technol. Vol. 13 (1995), p.1503.

[4] M. Riva, S. Campolongo, A.A. Leva, A. Maestrelli and D. Torregiani: Food Res. Technol. Vol. 38 (2005), p.533.

[5] N.K. Rastogi, K.S.M.S. Raghavarao and K. Miranjan: J. Food Eng. Vol. 31 (1997), p.423.

[6] H. Qi, M. LeMaguer and S.K. Sharma: J. Food Process Eng. Vol. 21 (1998), p.75.

[7] J.C. Curry, E.E. Burns and N.D. Heidelbangh: J. Food Sci. Vol. 41 (1976), p.176.

[8] G. Giraldo, P. Talens, P. Fito and A. Chiralt: J. Food Eng. Vol. 58 (2003), p.33.

[9] A. Lenart and J.M. Flink: J. Food Technol. Vol. 19 (1984), p.65.

[10] M. Medina-Vivanco, P.J.A. Sobral and M.D. Hubinger: Chem. Eng. J. Vol. 86 (2002), p.199.

[11] V.R.N. Telis, R.C.B.D.L. Murari and F. Yamashita: J. Food Eng. Vol. 61 (2004), p.253.

[12] L. Mayor, R. Moreira, F. Chenlo and A.M. Sereno: J. Food Eng. Vol. 74 (2006), p.253.

[13] J. Crank: The Mathematics of Diffusion (Oxford University Press, USA 1975).

[14] AOAC: Official Methods of Analysis, (Assoc. Offic. Anal. Chem., USA 1984).

[15] N.P. Zogzas, Z.B. Maroulis and D. Marinos-Kouris: Drying Technol. Vol. 14 (1996), p.2225.

DOI: 10.1080/07373939608917205

[16] V.R.N. Telis, R.C.B.D.L. Murari and F. Yamashita: J. Food Eng. Vol. 61 (2004), p.253.