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: 2020
Outros Autores: Corrêa, Jefferson Luiz Gomes, Mendonça, Kamilla Soares de, Mello Júnior, Ronaldo Elias de, Souza, Amanda Umbelina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/47993
Resumo: 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 applicationCarrotBeetrootEggplantImpregnationAplicações de vácuoCenouraBeterrabaBerinjelaDesidratação osmóticaOsmotic 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 Alimentos2021-08-30T17:40:50Z2021-08-30T17:40:50Z2020-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfJUNQUEIRA, J. R. de J. et al. Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions. Food Science and Technology, Campinas, v. 41, n. 2, p. 439-448, Apr./June 2021. DOI: https://doi.org/10.1590/fst.02420.http://repositorio.ufla.br/jspui/handle/1/47993Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessJunqueira, João Renato de JesusCorrêa, Jefferson Luiz GomesMendonça, Kamilla Soares deMello Júnior, Ronaldo Elias deSouza, Amanda Umbelinaeng2023-05-03T11:34:08Zoai:localhost:1/47993Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-03T11:34:08Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)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
Aplicações de vácuo
Cenoura
Beterraba
Berinjela
Desidratação osmótica
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 Júnior, Ronaldo Elias de
Souza, Amanda Umbelina
author_role author
author2 Corrêa, Jefferson Luiz Gomes
Mendonça, Kamilla Soares de
Mello Júnior, 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 Júnior, Ronaldo Elias de
Souza, Amanda Umbelina
dc.subject.por.fl_str_mv Vacuum application
Carrot
Beetroot
Eggplant
Impregnation
Aplicações de vácuo
Cenoura
Beterraba
Berinjela
Desidratação osmótica
topic Vacuum application
Carrot
Beetroot
Eggplant
Impregnation
Aplicações de vácuo
Cenoura
Beterraba
Berinjela
Desidratação osmótica
description 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 2020
dc.date.none.fl_str_mv 2020-07
2021-08-30T17:40:50Z
2021-08-30T17:40:50Z
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 JUNQUEIRA, J. R. de J. et al. Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions. Food Science and Technology, Campinas, v. 41, n. 2, p. 439-448, Apr./June 2021. DOI: https://doi.org/10.1590/fst.02420.
http://repositorio.ufla.br/jspui/handle/1/47993
identifier_str_mv JUNQUEIRA, J. R. de J. et al. Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions. Food Science and Technology, Campinas, v. 41, n. 2, p. 439-448, Apr./June 2021. DOI: https://doi.org/10.1590/fst.02420.
url http://repositorio.ufla.br/jspui/handle/1/47993
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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
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
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