The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100466 |
Resumo: | Abstract The objective of this work was to study the mass transfer kinetics during the osmotic dehydration of banana slices in an osmotic solution prepared by combining sugar with salt. Two levels of sucrose concentration (50 and 60 °Bx), three levels of NaCl content (0, 5% and 10% w/v) and four time levels (90, 180, 270 and 360 min) were applied according to the full factorial technique. The experiments were carried out with three replications and the means analyzed using response surface methodology (RSM). The experimental data revealed that the water loss increased with increase in time, sucrose and salt contents. According to the data obtained the minimum and maximum water losses observed were 9.0% (at 50 °Bx, 0% salt and 90 min) and 46.5% (at 60 °Bx, 10% salt and 360 min), respectively. Furthermore, a small portion of salt was found to reduce the solids gain while the sugar content and time increased it. The effects of all the parameters were significant for water loss, while only those of sucrose content, time and the interaction of salt with sucrose were significant for solids gain. Based on Fick’s second law, the effective diffusivity of water in banana slices was evaluated in the range from 5.67×10-9 to 9.11×10-9 m 2/s for the solutions studied. |
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Brazilian Journal of Food Technology |
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The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slicesBananaEffective diffusivityOsmotic dehydrationResponse surface methodologyStatistical analysisMass transferAbstract The objective of this work was to study the mass transfer kinetics during the osmotic dehydration of banana slices in an osmotic solution prepared by combining sugar with salt. Two levels of sucrose concentration (50 and 60 °Bx), three levels of NaCl content (0, 5% and 10% w/v) and four time levels (90, 180, 270 and 360 min) were applied according to the full factorial technique. The experiments were carried out with three replications and the means analyzed using response surface methodology (RSM). The experimental data revealed that the water loss increased with increase in time, sucrose and salt contents. According to the data obtained the minimum and maximum water losses observed were 9.0% (at 50 °Bx, 0% salt and 90 min) and 46.5% (at 60 °Bx, 10% salt and 360 min), respectively. Furthermore, a small portion of salt was found to reduce the solids gain while the sugar content and time increased it. The effects of all the parameters were significant for water loss, while only those of sucrose content, time and the interaction of salt with sucrose were significant for solids gain. Based on Fick’s second law, the effective diffusivity of water in banana slices was evaluated in the range from 5.67×10-9 to 9.11×10-9 m 2/s for the solutions studied.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100466Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.22817info:eu-repo/semantics/openAccessMirzayi,BehruzHeydari,AmirJabbari,Asieheng2018-10-16T00:00:00Zoai:scielo:S1981-67232018000100466Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2018-10-16T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices |
title |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices |
spellingShingle |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices Mirzayi,Behruz Banana Effective diffusivity Osmotic dehydration Response surface methodology Statistical analysis Mass transfer |
title_short |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices |
title_full |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices |
title_fullStr |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices |
title_full_unstemmed |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices |
title_sort |
The effects of Sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices |
author |
Mirzayi,Behruz |
author_facet |
Mirzayi,Behruz Heydari,Amir Jabbari,Asieh |
author_role |
author |
author2 |
Heydari,Amir Jabbari,Asieh |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Mirzayi,Behruz Heydari,Amir Jabbari,Asieh |
dc.subject.por.fl_str_mv |
Banana Effective diffusivity Osmotic dehydration Response surface methodology Statistical analysis Mass transfer |
topic |
Banana Effective diffusivity Osmotic dehydration Response surface methodology Statistical analysis Mass transfer |
description |
Abstract The objective of this work was to study the mass transfer kinetics during the osmotic dehydration of banana slices in an osmotic solution prepared by combining sugar with salt. Two levels of sucrose concentration (50 and 60 °Bx), three levels of NaCl content (0, 5% and 10% w/v) and four time levels (90, 180, 270 and 360 min) were applied according to the full factorial technique. The experiments were carried out with three replications and the means analyzed using response surface methodology (RSM). The experimental data revealed that the water loss increased with increase in time, sucrose and salt contents. According to the data obtained the minimum and maximum water losses observed were 9.0% (at 50 °Bx, 0% salt and 90 min) and 46.5% (at 60 °Bx, 10% salt and 360 min), respectively. Furthermore, a small portion of salt was found to reduce the solids gain while the sugar content and time increased it. The effects of all the parameters were significant for water loss, while only those of sucrose content, time and the interaction of salt with sucrose were significant for solids gain. Based on Fick’s second law, the effective diffusivity of water in banana slices was evaluated in the range from 5.67×10-9 to 9.11×10-9 m 2/s for the solutions studied. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100466 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100466 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.22817 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.21 2018 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128701717282816 |