Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)

Detalhes bibliográficos
Autor(a) principal: Ferreira, J?natas de Aguiar
Data de Publicação: 2005
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/1279
Resumo: In this research, the drying kinetics and equilibrium conditions during osmotic dehydration of chayote (Sechium edule, Sw.) were studied using 20, 30 and 40 % (w/v) sucrose solutions. A thermostatic bath was built to allow the experimental evaluation of osmotic dehydration kinetics and equilibrium moisture content determination. The experiments were carried out at three different temperatures (30 ?C, 40 ?C and 50 ?C) in order to evaluate the influence of temperature and sucrose concentration. Chayote fruits were washed and submerged in sodium hypochloride solution for ten minutes, for sanitization. Afterwards, the fruits were dried and cut into slices of about 0.5 cm thickness. Then, the slices were put into hypertonic sucrose solutions during preestablished time intervals. After osmotic dehydration, the solution was discarded and the slices were softly dried with absorbent paper to remove surface moisture. The moisture content was determined gravimetrically. Long time experiments up to 96 h were performed to provide information about the equilibrium moisture content. An specific equilibrium isotherm was selected by statistical methods. The correlation that better described equilibrium moisture content behavior was the Smith sorption isotherm, adapted to osmotic environment. The Overhults model was used to describe osmotic dehydration kinetics and estimate the drying constants k and n. Based on the results obtained in this research, it could be demonstrated that the equilibrium moisture content is strongly influenced by sucrose concentration and that k is a parameter dependent on the temperature and sucrose concentration, whereas n may be considered constant for the given experimental setup.
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spelling Mancini, Maur?cio Cordeiro886.969.797-53http://lattes.cnpq.br/8119914546798891Cal?ada, Lu?s Am?rico082.908.828-82http://lattes.cnpq.br/5259178085279570Silveira, Ana Maria daBarbosa, Ana Lucia SantosWildhagen, Gl?ria Regina087.119.677-81http://lattes.cnpq.br/0894805083432134Ferreira, J?natas de Aguiar2016-10-11T14:28:18Z2005-08-30FERREIRA, J?natas de Aguiar. Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.). 2005. 60 f. Disserta??o (Mestrado em Engenharia Qu?mica) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2005.https://tede.ufrrj.br/jspui/handle/jspui/1279In this research, the drying kinetics and equilibrium conditions during osmotic dehydration of chayote (Sechium edule, Sw.) were studied using 20, 30 and 40 % (w/v) sucrose solutions. A thermostatic bath was built to allow the experimental evaluation of osmotic dehydration kinetics and equilibrium moisture content determination. The experiments were carried out at three different temperatures (30 ?C, 40 ?C and 50 ?C) in order to evaluate the influence of temperature and sucrose concentration. Chayote fruits were washed and submerged in sodium hypochloride solution for ten minutes, for sanitization. Afterwards, the fruits were dried and cut into slices of about 0.5 cm thickness. Then, the slices were put into hypertonic sucrose solutions during preestablished time intervals. After osmotic dehydration, the solution was discarded and the slices were softly dried with absorbent paper to remove surface moisture. The moisture content was determined gravimetrically. Long time experiments up to 96 h were performed to provide information about the equilibrium moisture content. An specific equilibrium isotherm was selected by statistical methods. The correlation that better described equilibrium moisture content behavior was the Smith sorption isotherm, adapted to osmotic environment. The Overhults model was used to describe osmotic dehydration kinetics and estimate the drying constants k and n. Based on the results obtained in this research, it could be demonstrated that the equilibrium moisture content is strongly influenced by sucrose concentration and that k is a parameter dependent on the temperature and sucrose concentration, whereas n may be considered constant for the given experimental setup.Neste trabalho foi feito um estudo da desidrata??o osm?tica de fatias de chuchu em um sistema que possibilitou a determina??o da umidade de equil?brio e dos coeficientes do modelo de Overhults para descrever a cin?tica de desidrata??o osm?tica das fatias. O procedimento experimental consistiu em lavar e escovar os frutos, para a remo??o de impurezas da casca, fatiar o chuchu, em fatias de 5 mm de espessura, num fatiador dom?stico de alimentos, submeter o material ? desidrata??o osm?tica em solu??o hipert?nica de sacarose a 20,30 e 40%, por at? 96 horas, tomando amostras em per?odos determinados para levantar a curva de desidrata??o do material e tamb?m determinar a umidade de equil?brio das fatias de chuchu como uma fun??o da concentra??o inicial da solu??o hipert?nica e da temperatura. Com base nos resultados obtidos foi poss?vel determinar os par?metros do modelo de Overhults para as fatias de chuchu, bem como a uma correla??o para a umidade de equil?brio do material e constatar que h? forte influ?ncia da temperatura e da concentra??o sobre a cin?tica de desidrata??o osm?tica do chuchu, que cerca de 50 % da umidade das amostras ? removida nas primeiras duas horas de imers?o, que a umidade de equil?brio ? atingida em cerca de 48 horas de imers?o e que o modelo de Overhults descreve satisfatoriamente as curvas de desidrata??o osm?tica.Submitted by Leticia Schettini (leticia@ufrrj.br) on 2016-10-11T14:28:18Z No. of bitstreams: 1 2005 - J?natas de Aguiar Ferreira.pdf: 582914 bytes, checksum: cf08766dd08ac2ba431524c048eecb30 (MD5)Made available in DSpace on 2016-10-11T14:28:18Z (GMT). No. of bitstreams: 1 2005 - J?natas de Aguiar Ferreira.pdf: 582914 bytes, checksum: cf08766dd08ac2ba431524c048eecb30 (MD5) Previous issue date: 2005-08-30CAPESapplication/pdfhttps://tede.ufrrj.br/retrieve/58000/2005%20-%20Jonatas%20de%20Aguiar%20Ferreira.pdf.jpghttps://tede.ufrrj.br/retrieve/60989/2005%20-%20J%c3%b4natas%20de%20Aguiar%20Ferreira.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Engenharia Qu?micaUFRRJBrasilInstituto de TecnologiaAZUARA, E., BERISTAIN,C.I., GUTI?RREZ, G.F. A method for Continuous Kinetic Evaluatition of Osmotic Dehydration. Lebensmittel Wissenschaft and Tecnology, 31, 317 ? 321, 1998. AZUARA, E., CORTES, R., & BERISTAIN, C.I. Kinetic model for osmotic dehydration and relationship with Fics?s second law. International Journal of Food Science and Technology, 27, 239 ? 242. Citado por KAYMAK ? ERTEKIN, F., SULTANOGLU, M. Modelling of mass transfer during osmotic dehydration of apples. 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Anais da XIV Jornada de Inicia??o Cient?fica da UFRRJ, v.14, 2004.Drying kineticsFruits dehydrationDrying modellingdesidrata??o osm?ticaumidade de equil?briocin?tica de desidrata??oQu?micaEstudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)Study of osmotic dehydration of chayote (Sechium edule, Sw.)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJLICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/1279/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51ORIGINAL2005 - J?natas de Aguiar Ferreira.pdf2005 - J?natas de Aguiar Ferreira.pdfapplication/pdf582914http://localhost:8080/tede/bitstream/jspui/1279/2/2005+-+J%C3%B4natas+de+Aguiar+Ferreira.pdfcf08766dd08ac2ba431524c048eecb30MD52TEXT2005 - J?natas de Aguiar Ferreira.pdf.txt2005 - J?natas de Aguiar Ferreira.pdf.txttext/plain115312http://localhost:8080/tede/bitstream/jspui/1279/3/2005+-+J%C3%B4natas+de+Aguiar+Ferreira.pdf.txt1eb23ae377ee2b7b00babcb990b881b7MD53THUMBNAIL2005 - J?natas de Aguiar Ferreira.pdf.jpg2005 - J?natas de Aguiar Ferreira.pdf.jpgimage/jpeg3096http://localhost:8080/tede/bitstream/jspui/1279/4/2005+-+J%C3%B4natas+de+Aguiar+Ferreira.pdf.jpg9d8cfb1f5cf90ca63b6d353a5a34f175MD54jspui/12792020-06-27 01:00:39.806oai:localhost: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Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2020-06-27T04:00:39Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false
dc.title.por.fl_str_mv Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
dc.title.alternative.eng.fl_str_mv Study of osmotic dehydration of chayote (Sechium edule, Sw.)
title Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
spellingShingle Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
Ferreira, J?natas de Aguiar
Drying kinetics
Fruits dehydration
Drying modelling
desidrata??o osm?tica
umidade de equil?brio
cin?tica de desidrata??o
Qu?mica
title_short Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
title_full Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
title_fullStr Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
title_full_unstemmed Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
title_sort Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.)
author Ferreira, J?natas de Aguiar
author_facet Ferreira, J?natas de Aguiar
author_role author
dc.contributor.advisor1.fl_str_mv Mancini, Maur?cio Cordeiro
dc.contributor.advisor1ID.fl_str_mv 886.969.797-53
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/8119914546798891
dc.contributor.advisor-co1.fl_str_mv Cal?ada, Lu?s Am?rico
dc.contributor.advisor-co1ID.fl_str_mv 082.908.828-82
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/5259178085279570
dc.contributor.referee1.fl_str_mv Silveira, Ana Maria da
dc.contributor.referee2.fl_str_mv Barbosa, Ana Lucia Santos
dc.contributor.referee3.fl_str_mv Wildhagen, Gl?ria Regina
dc.contributor.authorID.fl_str_mv 087.119.677-81
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/0894805083432134
dc.contributor.author.fl_str_mv Ferreira, J?natas de Aguiar
contributor_str_mv Mancini, Maur?cio Cordeiro
Cal?ada, Lu?s Am?rico
Silveira, Ana Maria da
Barbosa, Ana Lucia Santos
Wildhagen, Gl?ria Regina
dc.subject.eng.fl_str_mv Drying kinetics
Fruits dehydration
Drying modelling
topic Drying kinetics
Fruits dehydration
Drying modelling
desidrata??o osm?tica
umidade de equil?brio
cin?tica de desidrata??o
Qu?mica
dc.subject.por.fl_str_mv desidrata??o osm?tica
umidade de equil?brio
cin?tica de desidrata??o
dc.subject.cnpq.fl_str_mv Qu?mica
description In this research, the drying kinetics and equilibrium conditions during osmotic dehydration of chayote (Sechium edule, Sw.) were studied using 20, 30 and 40 % (w/v) sucrose solutions. A thermostatic bath was built to allow the experimental evaluation of osmotic dehydration kinetics and equilibrium moisture content determination. The experiments were carried out at three different temperatures (30 ?C, 40 ?C and 50 ?C) in order to evaluate the influence of temperature and sucrose concentration. Chayote fruits were washed and submerged in sodium hypochloride solution for ten minutes, for sanitization. Afterwards, the fruits were dried and cut into slices of about 0.5 cm thickness. Then, the slices were put into hypertonic sucrose solutions during preestablished time intervals. After osmotic dehydration, the solution was discarded and the slices were softly dried with absorbent paper to remove surface moisture. The moisture content was determined gravimetrically. Long time experiments up to 96 h were performed to provide information about the equilibrium moisture content. An specific equilibrium isotherm was selected by statistical methods. The correlation that better described equilibrium moisture content behavior was the Smith sorption isotherm, adapted to osmotic environment. The Overhults model was used to describe osmotic dehydration kinetics and estimate the drying constants k and n. Based on the results obtained in this research, it could be demonstrated that the equilibrium moisture content is strongly influenced by sucrose concentration and that k is a parameter dependent on the temperature and sucrose concentration, whereas n may be considered constant for the given experimental setup.
publishDate 2005
dc.date.issued.fl_str_mv 2005-08-30
dc.date.accessioned.fl_str_mv 2016-10-11T14:28:18Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv FERREIRA, J?natas de Aguiar. Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.). 2005. 60 f. Disserta??o (Mestrado em Engenharia Qu?mica) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2005.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/1279
identifier_str_mv FERREIRA, J?natas de Aguiar. Estudo da desidrata??o osm?tica de fatias de chuchu (Sechium edule, Sw.). 2005. 60 f. Disserta??o (Mestrado em Engenharia Qu?mica) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2005.
url https://tede.ufrrj.br/jspui/handle/jspui/1279
dc.language.iso.fl_str_mv por
language por
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B.; MANCINI, M. C. Determina??o Experimental da Umidade de Equil?brio de Fatias de P?ra e Ma?? submetidas ? Desidrata??o Osm?tica. Anais da XIV Jornada de Inicia??o Cient?fica da UFRRJ, v.14, 2004.
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dc.publisher.none.fl_str_mv Universidade Federal Rural do Rio de Janeiro
dc.publisher.program.fl_str_mv Programa de P?s-Gradua??o em Engenharia Qu?mica
dc.publisher.initials.fl_str_mv UFRRJ
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Instituto de Tecnologia
publisher.none.fl_str_mv Universidade Federal Rural do Rio de Janeiro
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