Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients

Autor(es)

Monnerat, S. M. ^[1] ; Pizzi, T. R. M. ^[2] ; Mauro, M. A. ^[2] ; Menegalli, F. C. ^[1]

Afiliação do(s) autor(es)

^[1] State Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Engn DEA, BR-13081970 Campinas, SP - Brazil

^[2] Sao Paulo State Univ UNESP, Inst Biosci Language & Phys Sci IBILCE, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 100, n. 4, p. 604-612, OCT 2010.
• Citações Web of Science: 15

Resumo

Apples (Fuji variety) were treated in aqueous sucrose (50% w/w) and salt (NaCl, 10% w/w) solutions for 2, 4 and 8 h (27 degrees C). Concentration profiles were determined as a function of the distance, considering the unidirectional and normal diffusion to the exposed face of the immersed fruit. The density, water, sugar and salt contents were determined for each piece of apple. A mathematical model was fitted to the experimental data for the water, sucrose and salt contents. A numerical method of finite differences allowed for the calculation of the effective diffusion coefficients as a function of concentration, using the material coordinates to consider tissue shrinkage. The coefficients were obtained by simultaneously integrating the three differential equations (for water, sucrose and salt). The behavior of the apple cellular tissue was also studied using light microscopy techniques to obtain images of the osmotically treated pieces. (C) 2010 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 00/02073-5 - Avaliação dos efeitos de pré-tratamentos osmóticos de tecidos vegetais sobre a cinética de secagem: secagem com fluxo de ar aquecido e secagem a vácuo
• Beneficiário: Maria Aparecida Mauro
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 02/08397-2 - Distribuição espacial dos solutos e do conteúdo de umidade durante a secagem com ar aquecido de maçãs pré-tratadas em solução de sacarose
• Beneficiário: Thais Regina de Miranda Pizzi
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica