Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Autor(es)

Correa, Jefferson L. G. ^[1] ; Pereira, Leila M. ^[2] ; Vieira, Glaucia S. ^[2] ; Hubinger, Miriam D. ^[2]

Afiliação do(s) autor(es)

^[1] Univ Fed Lavras, Dept Food Sci, Lavras, MG - Brazil

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 96, n. 4, p. 498-504, FEB 2010.
• Citações Web of Science: 63

Resumo

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)

• Processo FAPESP: 01/13809-5 - Estudo das operações combinadas da desidratação osmótica a vácuo, defumação líquida e secagem em filés de Bonito (Sarda sarda)
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 06/59890-1 - Efeito dos processos de conservacao nas caracteristicas estruturais de frutas tropicais minimamente processadas.
• Beneficiário: Leila Mendes Pereira Rodrigues
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado