| Full text | |
| Author(s): |
Correa, Jefferson L. G.
[1]
;
Pereira, Leila M.
[2]
;
Vieira, Glaucia S.
[2]
;
Hubinger, Miriam D.
[2]
Total Authors: 4
|
| Affiliation: | [1] Univ Fed Lavras, Dept Food Sci, Lavras, MG - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | Journal of Food Engineering; v. 96, n. 4, p. 498-504, FEB 2010. |
| Web of Science Citations: | 63 |
| Abstract | |
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 degrees 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 application. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accuracy 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. (C) 2009 Elsevier Ltd. All rights reserved. (AU) | |