Effect of Temperature and Volume Changes on Effective Diffusivities of Sucrose and NaCl during Osmotic Dehydration of Vegetable Tissue

Luis Mayor; João M.P.Q. Delgado; M. Vázquez da Silva; Alberto M. Sereno; Maria P. Gonçalves

doi:10.4028/www.scientific.net/DDF.273-276.138

Paper Titles

Electro-Diffusion in Multicomponent Ion-Selective Membranes; Numerical Solution of the Coupled Nernst–Planck–Poisson Equations
p.113

Experimental and Numerical Study on Vapor Condensation of Wet Flue Gas in Chimney
p.119

Dynamic and Equilibrium Swelling of Biodegradable Starch-Based Superabsorbent Polymers
p.126

Experimental Values of Diffusion Coefficients of Organic Compounds in Water
p.132

Effect of Temperature and Volume Changes on Effective Diffusivities of Sucrose and NaCl during Osmotic Dehydration of Vegetable Tissue
p.138

Numerical Study of Propane-Air Mixture Combustion in a Burner Element
p.144

Concentration Dependent Diffusion in Building Materials – Application of Different Methods
p.150

Anomalous Diffusion during Water Absorption in Porous Building Materials – Experimental Evidence
p.156

Influence of Burner Geometry on Flame Characteristics of Propane-Air Mixture: Experimental and Numerical Studies
p.162

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Effect of Temperature and Volume Changes on Effective Diffusivities of Sucrose and NaCl during Osmotic Dehydration of Vegetable Tissue

Abstract:

Osmotic dehydration of pumpkin (Cucurbita pepo, L.) fruits was carried out with binary solutions of sucrose and NaCl at different temperatures and solute concentrations. Water loss and solids gain kinetics were experimentally determined and fitted using a diffusional model. Pumpkins samples were considered as finite cylinders and the analytical solution of the unsteady diffusion equation was used considering the external resistance to the mass transfer negligible. The influence of shrinkage and temperature on the effective diffusion coefficients was also assessed in this work.