Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions

Detalhes bibliográficos
Autor(a) principal: JUNQUEIRA,João Renato de Jesus
Data de Publicação: 2021
Outros Autores: CORRÊA,Jefferson Luiz Gomes, MENDONÇA,Kamilla Soares de, MELLO JUNIOR,Ronaldo Elias de, SOUZA,Amanda Umbelina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200439
Resumo: Abstract Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve the shelf life and the stability of the products. The mass transfer that occurs during this process can be enhanced with the application of reduced pressure in the first minutes of the osmotic dehydration (pulsed vacuum osmotic dehydration - PVOD). The present work aimed to study the vacuum effect on the kinetics of osmotic dehydration of vegetables (carrot, eggplant and beetroot) in terms of water loss, solids gain and water activity, in ternary solution. Moreover, mathematical modeling of experimental data obtained from the osmotic processes, was employed for correlating the mass transfer of the food product under the different conditions. An intensification of mass transfer was observed for carrot and eggplant in the vacuum treatments. This was related to their porous structure. The present work demonstrated a lack of fit of Fick’s second law for describing the dehydration kinetics of the eggplant.
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spelling Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditionsvacuum applicationcarrotbeetrooteggplantimpregnationAbstract Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve the shelf life and the stability of the products. The mass transfer that occurs during this process can be enhanced with the application of reduced pressure in the first minutes of the osmotic dehydration (pulsed vacuum osmotic dehydration - PVOD). The present work aimed to study the vacuum effect on the kinetics of osmotic dehydration of vegetables (carrot, eggplant and beetroot) in terms of water loss, solids gain and water activity, in ternary solution. Moreover, mathematical modeling of experimental data obtained from the osmotic processes, was employed for correlating the mass transfer of the food product under the different conditions. An intensification of mass transfer was observed for carrot and eggplant in the vacuum treatments. This was related to their porous structure. The present work demonstrated a lack of fit of Fick’s second law for describing the dehydration kinetics of the eggplant.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200439Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02420info:eu-repo/semantics/openAccessJUNQUEIRA,João Renato de JesusCORRÊA,Jefferson Luiz GomesMENDONÇA,Kamilla Soares deMELLO JUNIOR,Ronaldo Elias deSOUZA,Amanda Umbelinaeng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200439Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
title Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
spellingShingle Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
JUNQUEIRA,João Renato de Jesus
vacuum application
carrot
beetroot
eggplant
impregnation
title_short Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
title_full Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
title_fullStr Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
title_full_unstemmed Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
title_sort Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
author JUNQUEIRA,João Renato de Jesus
author_facet JUNQUEIRA,João Renato de Jesus
CORRÊA,Jefferson Luiz Gomes
MENDONÇA,Kamilla Soares de
MELLO JUNIOR,Ronaldo Elias de
SOUZA,Amanda Umbelina
author_role author
author2 CORRÊA,Jefferson Luiz Gomes
MENDONÇA,Kamilla Soares de
MELLO JUNIOR,Ronaldo Elias de
SOUZA,Amanda Umbelina
author2_role author
author
author
author
dc.contributor.author.fl_str_mv JUNQUEIRA,João Renato de Jesus
CORRÊA,Jefferson Luiz Gomes
MENDONÇA,Kamilla Soares de
MELLO JUNIOR,Ronaldo Elias de
SOUZA,Amanda Umbelina
dc.subject.por.fl_str_mv vacuum application
carrot
beetroot
eggplant
impregnation
topic vacuum application
carrot
beetroot
eggplant
impregnation
description Abstract Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve the shelf life and the stability of the products. The mass transfer that occurs during this process can be enhanced with the application of reduced pressure in the first minutes of the osmotic dehydration (pulsed vacuum osmotic dehydration - PVOD). The present work aimed to study the vacuum effect on the kinetics of osmotic dehydration of vegetables (carrot, eggplant and beetroot) in terms of water loss, solids gain and water activity, in ternary solution. Moreover, mathematical modeling of experimental data obtained from the osmotic processes, was employed for correlating the mass transfer of the food product under the different conditions. An intensification of mass transfer was observed for carrot and eggplant in the vacuum treatments. This was related to their porous structure. The present work demonstrated a lack of fit of Fick’s second law for describing the dehydration kinetics of the eggplant.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
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=S0101-20612021000200439
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200439
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02420
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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