Mathematical equations to predict mass fluxes and compositional changes during osmotic dehydration of cherry tomato halves

Drying Technology

Volumn 26, Issue 7, 2008, Pages 873-883

  Heredia, A ^a   Andres A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cherry tomato; Modeling; Osmotic dehydration; Ternary solutions

Indexed keywords

AGRICULTURAL PRODUCTS; DEHYDRATION; DEWATERING; FRUITS; HEAT FLUX; MASS TRANSFER; OSMOSIS; REAL TIME SYSTEMS; SUGAR (SUCROSE);

BINARY SOLUTIONS; COMPOSITIONAL CHANGES; FINAL PRODUCTS; MASS FLUXES; MASS TRANSFER PHENOMENA; MATHEMATICAL EQUATIONS; OSMOTIC AGENTS; OSMOTIC DEHYDRATION (OD); SALT CONTENT; SUGAR SOLUTIONS;

SUGARS;

EID: 47349094647     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802142325     Document Type: Article

References (32)

1. Camargo Filho, W.G. and Mazzei, A. R. (1996) Necessidade de reconversao de producao de tomate em Sao Paulo: Acoes na cadeia productiva. Informacoes Economicas, 26, pp. 105-106.
2. Costa, F. G. and Caixeta Filho, J.V. (1996) Analise das perdas na comercialica de tomate: O estudio de um caso. Informacoes Economicas, 26, pp. 9-24.
3. Folquer, F. (1976) El Tomate: Estudio de la Planta y su Produccion Comercial, Editorial Hemisferio Sur, Buenos Aires
4. Shi, J., Le Manguer, M., Kakuda, Y. and Liptay, A. (1999) Lycopene degradation and isomerization in tomato dehydration. Food Research International, 32:1, pp. 15-21.
5. Alvarez, C. A., Aguerre, R., Gomez, R., Vidales, S., Alzamora, S. M. and Gerschenson, L. N. (1995) Air dehydration of strawberries: Effects of blanching and osmotic pre-treatments on the kinetics of moisture transports. Journal of Food Engineering, 25, pp. 167-178.
6. Reppa, A., Mandala, J. A., Kostaropoulos, E. and Saravacos, G. D. (1999) Influence of solute temperature and concentration on the combined osmotic and air drying. Drying Technology: An International Journal, 17:7, pp. 1449-1458.
7. Simal, S., Benedito, J., Sanchez, E. S. and Rossello, C. (1998) Use of ultrasound to increase mass transfer rates during osmotic dehydration. Journal of Food Engineering, 36, pp. 323-326.
8. Lerici, C. R., Pinnavaia, G., Dalla Rosa, M. and Bartolucci, L. (1985) Osmotic dehydration in fruits: Influence of osmotic agents on drying behaviour and product quality. Journal of Food Science, 50, pp. 1217-1219.
9. Torreggiani, D. (1993) Osmotic dehydration in fruit and vegetable processing. Food Research International, 26:1, pp. 59-68.
10. Monsalve-Gonzalez, A., Barbosa-Canovas, G. V. and Cavalieri, R. P. (1993) Mass transfer and textural changes during processing of apples by combined methods. Journal of Food Science, 58, pp. 1118-1123.
11. Lazarides, H. N., Katsanidis, E. and Nickolaidis, A. (1995) Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25, pp. 151-166.
12. Escriche, I., Garcia-Pinchi, R., Andres, A. and Fito, P. (2000) Osmotic dehydration of kiwifruit (Actinidia chinensis): Fluxes and mass transfer kinetics. Journal of Food Process Engineering, 23, pp. 191-205.
13. Park, K. J., Bin, A., Brod, F. P. R. and Park, T. H. K. B. (2002) Osmotic dehydration kinetics of pear d'Anjou (Pyrus communis L.). Journal of Food Engineering, 52, pp. 293-298.
14. Moreira, P. and Xidieh, F. E. (2004) Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering, 63:1, pp. 291-295.
15. Khin, M. M., Zhou, W. and Perea, C. O. (2006) A study of the mass transfer in osmotic dehydration of coated potato cubes. Journal of Food Engineering, 77:1, pp. 84-95.
16. Singh, B., Kumar, A. and Gupta, A. K. (2007) Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering, 79, pp. 471-480.
17. Peleg, M. (1988) An empirical model for description of moisture sorption curves. Journal of Food Science, 53:4, pp. 1216-1217.
18. Sacchetti, G., Gianotti, A. and Dalla Rosa, M. (2001) Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study of apple osmotic treatments. Journal of Food Engineering, 49, pp. 163-173.
19. Mayor, L., Moreira, R., Chenlo, F. and Sereno, A. M. (2007) Osmotic dehydration kinetics of pumpkin fruits using ternary solutions of sodium chloride and sucrose. Drying Technology, 25:10, pp. 1749-1758.
20. Telis, V. R. N., Murari, R. C. B. D. L. and Yamashita, F. (2004) Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions. Journal of Food Engineering, 61, pp. 253-259.
21. Souza, J. S., Medeiros, M. F. D., Magalhaes, M. M. A., Rodrigues, S. and Fernandes, F. A. N. (2007) Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying, Journal of Food Engineering, 83:4, pp. 501-509.
22. Tonon, R. V., Baroni, A. F. and Hubinger, M. D. (2007) Osmotic dehydration of tomato in ternary solutions: Influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids. Journal of Food Engineering, 82:4, pp. 509-517.
23. (1980) AOAC-Official Methods of Analysis,, Washington, DC
24. Raigon, M. D., Alba Bartual, V., Carot Sierra, J.M. and Fernandez-Coretes, A. (2002) Caracterizacion de la calidad de nuevas variedades de tomate cherry. Agricola Vergel, 244, pp. 188-199.
25. Azoubel, P. and Murr, F. (2000) Mathematical modelling of the the osmotic dehydration of cherry tomato (Licopersicum esculentum var. cerasiforme). Ciencia e Tecnologia de Alimentos, 20:2, pp. 565-575.
26. Panagiotou, N. M., Karathanos, V. T. and Maroulis, Z. B. (1999) Effect of osmotic agent on osmotic dehydration of fruits. Drying Technology, 17:1, pp. 175-189.
27. Pointing, J. D. (1973) Osmotic dehydration of fruits: Recent modifications and applications. Process Biochemistry, 8:12, pp. 12-22.
28. Pokharkar, M. (2001) Kinetic model for osmotic dehydration of green peas prior to air-drying, Journal of Food Science and Technology, 38:6, pp. 557-560.
29. Sutar, P. P. and Gupta, D. K. (2007) Mathematical modelling of mass transfer in osmotic dehydration of onion slices. Journal of Food Engineering, 78, pp. 90-97.
30. Qi, H., LeMaguer, M. and Sharma, S. K. (1998) Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Journal of Food Process Engineering, 21, pp. 75-88.
31. Moreira, R., Chenlo, F., Chaguri, L. and Oliveira, H. (2007) Drying of chestnuts (Castanea sativa Mill.) after osmotic dehydration with sucrose and glucose solutions. Drying Technology, 25:1, p. 1837.
32. Cao, H., Zhang, M., Mujumdar, A. S., Du, W. and Sun, J. (2006) Optimization of osmotic dehydration of kiwifruit. Drying Technology, 24:1, pp. 89-94.