Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions

Journal of Food Engineering

Volumn 74, Issue 2, 2006, Pages 253-262

  Mayor, L ^a   Moreira, R ^b   Chenlo, F ^b   Sereno, A M ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Effective diffusion coefficients; Modeling mass transfer; Shrinkage; Sodium chloride; Solids gain; Water loss

Indexed keywords

DEHYDRATION; DIFFUSION; MASS TRANSFER; MATHEMATICAL MODELS; OSMOSIS; REACTION KINETICS; SHRINKAGE; SODIUM CHLORIDE; SOLUTIONS; THERMAL EFFECTS; WATER;

EFFECTIVE DIFFUSION COEFFICIENTS; MODELING MASS TRANSFER; SOLIDS GAIN; WATER LOSS;

FOOD PRODUCTS;

CUCURBITA PEPO;

EID: 28044433429     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.003     Document Type: Article

References (38)

1. A. Andrés, S. Rodríguez-Barona, J.M. Barat, and P. Fito Mass transfer kinetics during cod salting operation Food Science and Technology International 8 5 2002 309 314
2. E. Azuara, H.S. Garcia, and C.I. Beristain Effect of the centrifugal force on osmotic dehydration of potatoes and apples Food Research International 29 2 1996 195 199
3. M.J. Chang, M.R. Han, and M.H. Kim Effects of salt addition in sugar based osmotic dehydration on mass transfer and browning reaction of green pumpkin Agricultural Chemistry and Biotechnology 46 3 2003 92 96
4. B. Chausi, F. Couture, and M.A. Roques Modelling of multicomponent mass transport in deformable media. Application to dewatering impregnation soaking process Drying Technology 19 9 2001 2081 2101
5. F. Chenlo, R. Moreira, G. Pereira, and A. Ampudia Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes Journal of Food Engineering 54 4 2002 347 352
6. J. Crank The mathematics of diffusion 2nd ed. 1975 Oxford University Press New York
7. D.H. Doehlert Applied Statistics 19 1970 231 239
8. O. Fasina, H. Fleming, and R. Thompson Mass transfer and solute diffusion in brined cucumbers Journal of Food Science 67 1 2002 181 187
9. V. Gekas, F.A.R. Oliveira, and G.H. Crapiste Non-fickian mass transfer in fruit tissue J. Welti-Chanes G.V. Barbosa-Cánovas J.M. Aguilera Engineering and food for the 21st Century 2002 CRC Press LLC Boca Raton 193 215
10. J. Hawkes, and J.M. Flink Osmotic concentration of fruit slices prior to freeze dehydration Journal of Food Processing and Preservation 2 1978 265 284
11. G. Hough, J. Chirife, and C. Marini A simple model for osmotic dehydration of apples Lebensmittel-Wissenschaft und -Technologie 26 1993 151 156
12. M.H. Kim, and R.T. Toledo Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries Journal of Food Science 52 4 1987 981 984 989
13. H. Kowalska, and A. Lenart Mass exchange during osmotic pretreatment of vegetables Journal of Food Engineering 49 2001 137 140
14. M.K. Krokida, V.T. Karathanos, and Z.B. Maroulis Effect of osmotic dehydration on color and sorption charecteristics of apple and banana Drying Technology 18 4-5 2000 937 950
15. H.N. Lazarides, E. Katsanidis, and A. Nickolaidis Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake Journal of Food Engineering 25 1995 151 166
16. H.N. Lazarides, V. Gekas, and N. Mavroudis Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing Journal of Food Engineering 31 1997 315 324
17. M. Le Maguer, G. Mazzanti, and C. Fernandez The cellular approach in modeling mass transfer in fruit tissues J. Welti-Chanes G.V. Barbosa-Cánovas J.M. Aguilera Engineering and food for the 21st Century 2002 CRC Press LLC Boca Raton 217 234
18. Lenart, A., Lewicki, P., & Karandys, S. (1993). Kinetics of osmotic dehydration of pumpkin. In Proceedings of the 5th seminar "Properties of water in foods", Warschau, Poland (pp. 127-143).
19. J.E. Lozano, E. Rotstein, and M.J. Urbicain Total porosity and open-pore porosity in the drying of fruits Journal of Food Science 45 1980 1403 1407
20. M. Maestrelli, R. Lo Scalzo, D. Lupi, G. Bertolo, and D. Torreggiani Partial removal of water before freezing: Cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.) Journal of Food Engineering 49 2-3 2001 255 260
21. M.A. Mauro, and F.C. Menegalli Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration Journal of Food Engineering 57 2003 367 374
22. L. Mayor, and A.M. Sereno Modelling shrinkage during convective drying of food materials: A review Journal of Food Engineering 61 3 2004 373 386
23. F. Nsonzy, and H.S. Ramaswamy Osmotic dehydration kinetics of blueberries Drying Technology 16 3-5 1998 725 741
24. E. Palou, A. López-Malo, A. Argaiz, and J. Welti The use of Peleg's equation to model osmotic concentration of papaya Drying Technology 12 4 1994 965 978
25. N.M. Panagiotou, V.T. Karathanos, and Z.B. Maroulis Mass transfer modelling of the osmotic dehydration of some fruits International Journal of Food Science and Technology 33 1998 267 284
26. M.R. Payne, and K.R. Morison A multi-component approach to salt and water diffusion in cheese International Dairy Journal 9 1999 887 894
27. R.H. Perry, and D.W. Green Perry's chemical engineers handbook 7th ed. 1999 McGraw-Hill Companies New York
28. F. Prothon, L.M. Ahrné, T. Funebo, S. Kidman, M. Langton, and I. Sjöholm Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics Lebensmittel- Wissenschaft und -Technologie 34 2001 95 101
29. A.L. Raoult-Wack, S. Guilbert, M. Le Maguer, and G. Rios Simultaneous water and solute transport in shrinking media-Part 1: Application to dewatering and impregnation soaking process analysis (osmotic dehydration) Drying Technology 9 1991 589 612
30. A.L. Raoult-Wack, F. Petitdemange, F. Giroux, S. Guilbert, G. Rios, and A. Lebert Simultaneous water and solute transport in shrinking media-Part 2: A compartmental model for dewatering and impregnation soaking processes Drying Technology 9 3 1991 613 630
31. D. Salvatori, A. Andrés, A. Chiralt, and P. Fito Osmotic dehydration progression in apple tissue II: Generalized equations for concentration prediction Journal of Food Engineering 42 1999 133 138
32. R. Saurel, A. Pajonk, and J. Andrieu Modelling of French Emmental cheese water activity during salting and ripening periods Journal of Food Engineering 63 2004 163 170
33. H.G. Schwartzberg, and R.Y. Chao Solute diffusivities in leaching processes Food Technology February 1982 73 86
34. A.M. Sereno, R. Moreira, and E. Martínez Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt Journal of Food Engineering 47 2001 43 49
35. V.R.N. Telis, R.C.B.D.L. Murari, and F. Yamashita Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions Journal of Food Engineering 61 2004 253 259
36. N.B. Tregunno, and H.D. Goff Osmodehydrofreezing of apples: Structural and textural effects Food Research International 29 5-6 1996 471 479
37. J.A. Wesselingh, and R. Krishna Mass transfer in multicomponent mixtures 1st ed. 2000 Delft University Press Delft
38. N.P. Zogzas, Z.B. Maroulis, and D. Marinos-Kouris Moisture diffusivity data compilation in foodstuffs Drying Technology 14 10 1996 2225 2253