Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://www.sciencedirect.com/science/article/pii/S0260877409004373 http://repositorio.ufla.br/jspui/handle/1/5586 |
Resumo: | The effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL), solid gain (SG) and water activity (a w ) were obtained using sucrose solutions at 40, 50 and 60 °Brix and vacuum pulse of 100 mbar for 0, 10 and 15 min at the process beginning. Higher solution concentrations and the vacuum pulse application caused an increase on WL of osmotically dehydrated guavas and reduced the samples water activity. The SG was reduced by the increase on osmotic solution concentration and favored by vacuum applica- tion. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accu- racy of these models. The effective diffusivity estimated by the hydrodynamic model well reproduced the effects of process variables on mass transfer kinetics and showed a better agreement to the experimental data than the diffusional model. |
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Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavasPsidium guajava L.Dehydrated fruitHydrodynamic modelSucrose concentrationThe effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL), solid gain (SG) and water activity (a w ) were obtained using sucrose solutions at 40, 50 and 60 °Brix and vacuum pulse of 100 mbar for 0, 10 and 15 min at the process beginning. Higher solution concentrations and the vacuum pulse application caused an increase on WL of osmotically dehydrated guavas and reduced the samples water activity. The SG was reduced by the increase on osmotic solution concentration and favored by vacuum applica- tion. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accu- racy of these models. The effective diffusivity estimated by the hydrodynamic model well reproduced the effects of process variables on mass transfer kinetics and showed a better agreement to the experimental data than the diffusional model.International Society of Food Engineering2015-04-29T19:25:51Z2015-04-29T19:25:51Z2009-08-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCORRÊA, J. L.G. et al. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, Essex, v. 96, n.4, p. 498-504, Feb. 2010.http://www.sciencedirect.com/science/article/pii/S0260877409004373http://repositorio.ufla.br/jspui/handle/1/5586Journal of Food Engineeringreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLACorrêa, J. L. G.Pereira, L. M.Vieira, G. S.Hubinger, M. D.info:eu-repo/semantics/openAccesseng2015-04-29T19:25:51Zoai:localhost:1/5586Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-04-29T19:25:51Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas |
title |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas |
spellingShingle |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas Corrêa, J. L. G. Psidium guajava L. Dehydrated fruit Hydrodynamic model Sucrose concentration |
title_short |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas |
title_full |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas |
title_fullStr |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas |
title_full_unstemmed |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas |
title_sort |
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas |
author |
Corrêa, J. L. G. |
author_facet |
Corrêa, J. L. G. Pereira, L. M. Vieira, G. S. Hubinger, M. D. |
author_role |
author |
author2 |
Pereira, L. M. Vieira, G. S. Hubinger, M. D. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Corrêa, J. L. G. Pereira, L. M. Vieira, G. S. Hubinger, M. D. |
dc.subject.por.fl_str_mv |
Psidium guajava L. Dehydrated fruit Hydrodynamic model Sucrose concentration |
topic |
Psidium guajava L. Dehydrated fruit Hydrodynamic model Sucrose concentration |
description |
The effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL), solid gain (SG) and water activity (a w ) were obtained using sucrose solutions at 40, 50 and 60 °Brix and vacuum pulse of 100 mbar for 0, 10 and 15 min at the process beginning. Higher solution concentrations and the vacuum pulse application caused an increase on WL of osmotically dehydrated guavas and reduced the samples water activity. The SG was reduced by the increase on osmotic solution concentration and favored by vacuum applica- tion. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accu- racy of these models. The effective diffusivity estimated by the hydrodynamic model well reproduced the effects of process variables on mass transfer kinetics and showed a better agreement to the experimental data than the diffusional model. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-08-29 2015-04-29T19:25:51Z 2015-04-29T19:25:51Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
CORRÊA, J. L.G. et al. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, Essex, v. 96, n.4, p. 498-504, Feb. 2010. http://www.sciencedirect.com/science/article/pii/S0260877409004373 http://repositorio.ufla.br/jspui/handle/1/5586 |
identifier_str_mv |
CORRÊA, J. L.G. et al. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, Essex, v. 96, n.4, p. 498-504, Feb. 2010. |
url |
http://www.sciencedirect.com/science/article/pii/S0260877409004373 http://repositorio.ufla.br/jspui/handle/1/5586 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
International Society of Food Engineering |
publisher.none.fl_str_mv |
International Society of Food Engineering |
dc.source.none.fl_str_mv |
Journal of Food Engineering reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1784549977072074752 |