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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment

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Author(s):
Paes, Mariana Schincariol [1] ; Ferreira Del Pintor, Joao Pedro [1] ; Pessoa Filho, Pedro de Alantara [2, 1] ; Tadini, Carmen Cecilia [2, 1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Chem Engn Dept, Escola Politecn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, FoRC, NAPAN Food Res Ctr, Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF MOLECULAR LIQUIDS; v. 273, p. 408-413, JAN 2019.
Web of Science Citations: 2
Abstract

The osmotic dehydration of cambuci slices was studied using binary and ternary solutions containing sorbitol (S) and calcium lactate (CL) at different concentrations. Experiments were conducted at 25 degrees C. The mass and the physical-chemical properties of fruit slices were measured along the process. The results showed significant reduction in moisture (X), water activity (a(w)) and titratable acidy (TA). Soluble solids (SS) and pH increase were also observed. Osmotic solutions with higher sorbitol concentrations enabled higher water removal, but no significant difference was observed when CL was added to the osmotic solution. The content of soluble solids (SS) was higher in samples treated with higher sorbitol concentrations. The experimental results of water loss and soluble solids gain were modeled using Peleg's equation, and the equilibrium moisture and content of soluble solids were estimated. The effective diffusion coefficient of water was lower when CL was added to the osmotic solution, indicating modifications in the internal resistance for the mass transfer. (C) 2018 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 16/18328-0 - Study of osmotic dehydration of cambuci (Campomanesia phaea o. Berg . Landrum) using different osmotic agents by equilibrium diagrams construction
Grantee:João Pedro Ferreira Del Pintor
Support type: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support type: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 11/23599-0 - Dehydration of green banana to obtain flour: physical, chemical, functional and microstructure properties analysis during process and storage
Grantee:Carmen Cecilia Tadini
Support type: Regular Research Grants