Application of inverse methods in the osmotic dehydration of acerola

International Journal of Food Science and Technology

Volumn 45, Issue 12, 2010, Pages 2477-2484

  Silva, Mirtes A C ^a   Corrêa, Jefferson L G ^b   Da Silva, Zaqueu E ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Acerola; Effective mass diffusivity; Levenberg Marquardt; Solids gain; Water loss; Weight reduction; West Indian cherry

Indexed keywords

ACEROLA; EFFECTIVE MASS; LEVENBERG-MARQUARDT; SOLIDS GAIN; WATER LOSS; WEIGHT REDUCTION; WEST INDIAN CHERRY;

DEWATERING; DIFFUSION IN SOLIDS; FRUITS; INVERSE PROBLEMS; MATHEMATICAL MODELS; OSMOSIS; SUGAR (SUCROSE);

DEHYDRATION;

PRUNUS MYRTIFOLIA;

EID: 78649530424     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02378.x     Document Type: Article

References (61)

1. Alves, D.G., Antonio, G.C., Júnior, J.L.B. & Murr, F.E.X. (2004). Drying kinetics of osmotically dehydrated West Indian cherry fruit (Malpighia punicifolia L.). In: 14th International Drying Symposium. São Paulo, Brazil.
2. Alves, D.G., Júnior, J.L.B., Antonio, G.C. & Murr, F.E.X. (2005). Osmotic dehydration of acerola fruit (Malpighia punicifolia L.). Journal of Food Engineering, 68, 99-103.
3. Anderson, B.A. & Singh, R.P. (2006). Effective heat transfer coefficient measurement during air impingement thawing using an inverse method. International Journal of Refrigeration, 29, 281-293.
4. Askari, G.R., Emam-Djomeh, Z. & Tahmasbi, M. (2009). Effect of various drying methods on texture and color of tomato halves. Journal of Texture Studies, 40, 371-389.
5. Azoubel, P.M. & Murr, F.E.X. (2004). Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering, 61, 291-295.
6. Azoubel, P.M., El-Aouar, A.A., Tonon, R.V. et al. (2009). Effect of osmotic dehydration on the drying kinetics and quality of cashew apple. International Journal of Food Science and Technology, 44, 980-986.
7. Brandelero, R.P.H., Vieira, A.P., Telis, V.R.N., Telis-Romero, J. & Yamashita, F. (2005). Aplicação de revestimento comestível em abacaxis processados por métodos combinados: isotermas de sorção e cinética de desidratação osmótica. Ciência e Tecnologia de Alimentos, 25, 285-290.
8. Castelló, M.L., Fito, P.J. & Chiralt, A. (2010). Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. Journal of Food Engineering, 97, 64-71.
9. Cerqueira, M.A., Lima, A.M., Teixeira, J.A., Moreira, R.A. & Vicente, A.A. (2009). Suitability of novel galactomannans as edible coatings for tropical fruits. Journal of Food Engineering, 94, 372-378.
10. Chafer, M., Perez, S., Vargas, M. & Chiralt, A. (2008). Stability and quality of minimally processed orange slices. Journal of Food Processing and Preservation, 32, 319-334.
11. Changrue, V., Orsat, V. & Raghavan, G.S.V. (2008). Osmotically dehydrated microwave-vacuum drying of strawberries. Journal of Food Processing and Preservation, 32, 798-816.
12. Corrêa, J.L.G., Cacciatore, F.A., Silva, Z.E. & Arakaki, T. (2008). Desidratação osmótica de acerola (Malpighia emarginata D.C) - Cinética de transferência de massa. Revista Ciência Agronômica, 39, 403-409.
13. Corrêa, J.L.G., Pereira, L.M., Vieira, G.S. & Hubinger, M.D. (2010). Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, 96, 498-504.
14. Corzo, O. & Gomez, E.R. (2004). Optimization of osmotic dehydration of cantaloupe using desired function methodology. Journal of Food Engineering, 64, 213-219.
15. Crank, J. (1975). The Mathematics of Diffusion, 2nd edn. Oxford: Clarendon Press.
16. Dalla Rosa, M. & Giroux, F. (2001). Osmotic treatments and problems related to the solution management. Journal of Food Engineering, 49, 223-236.
17. Derossi, A., De Pilli, T., Severini, C. & McCarthy, M.J. (2008). Mass transfer during osmotic dehydration of apples. Journal of Food Engineering, 86, 519-528.
18. Dionello, R.G., Berbert, P.A., Molina, M.A.B., Pereira, R.C., Viana, A.P. & Carlesso, V.O. (2009). Secagem de fatias de abacaxi in natura e pré-desidratadas por imersão-impregnação: cinética e avaliação de modelos. Ciência e Tecnologia de Alimentos, 29, 232-240.
19. Falade, K.O. & Igbeka, J.C. (2007). Osmotic dehydration of tropical fruits and vegetables. Food Reviews International, 23, 373-405.
20. Fernandes, F.A.N., Rodrigues, S., Gaspareto, O.C.P. & Oliveira, E.L. (2006). Optimization of osmotic dehydration of papaya followed by air-drying. Food Research International, 39, 492-498.
21. Ferrari, C.C. & Hubinger, M.D. (2008). Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes. International Journal of Food Science and Technology, 43, 2065-2074.
22. Fguiri, A., Daouas, N., Borjini, N., Radhouani, M.E.D.-S. & Aïssia, H.B. (2007). Experimental inverse analysis for the determination of boundary conditions in the parallel hot wire technique. Experimental Thermal and Fluids Science, 31, 209-220.
23. García-Martínez, E., Martínez-Monzó, J., Camacho, M.M. & Martínez-Navarrete, N. (2002). Characterisation of reused osmotic solution as ingredient in new product formulation. Food Research International, 35, 307-313.
24. Heredia, A., Peinado, I., Barrera, C. & Andrés, A. (2009). Influence of process variables on color changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. Journal of Food Composition and Analysis, 22, 285-294.
25. Ito, A.P., Tonon, R.V., Park, K.J. & Hubinger, M.D. (2007). Influence of process conditions on the mass transfer kinetics of pulsed vacuum osmotically dehydrated mango slices. Drying Technology, 25, 1769-1777.
26. Jalali, V.R.R., Narain, N. & Silva, G.F. (2008). Effect of osmotic predehydration on drying characteristics of banana fruits. Ciência e Tecnologia de Alimentos, 28, 269-273.
27. Kowalska, H. & Lenart, A. (2000). Mass exchange during osmotic pretreatment of vegetables. Journal of Food Engineering, 49, 137-140.
28. Lenart, A. (1996). Osmo-convective drying of fruits and vegetables: technology and application. Drying Technology, 14, 391-413.
29. Lerici, C.R., Pinnavaia, G., Dalla Rosa, M. & Bartolucci, L. (1985). Osmotic dehydration of fruit: influence of osmotic agents on drying behavior and product quality. Journal of Food Science, 50, 1217-1219.
30. Lima, A.S., Figueiredo, R.W., Maia, G.A., Lima, J.R., Souza Neto, M.A. & Souza, A.C.R. (2004). Estudo das variáveis de processo sobre a cinética de desidratação osmótica de melão. Ciência e Tecnologia de Alimentos, 24, 282-286.
31. Lima, A.S., Maia, G.A., Sousa, P.H.M., Prado, G.M. & Rodrigues, S. (2009). Storage stability of a stimulant coconut water-acerola fruit juice beverage. International Journal of Food Science and Technology, 44, 1445-1451.
32. Lowithun, N. & Charoenrein, S. (2009). Charoenrein Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan. International Journal of Food Science and Technology, 44, 2183-2188.
33. Mariani, V.C., Lima, A.G.B. & Coelho, L.S. (2008). pparent thermal diffusivity estimation of the banana during drying using inverse method. Journal of Food Engineering, 85, 569-579.
34. Marques, L.G., Ferreira, M.C. & Freire, J.T. (2007). Freeze-drying of acerola (Malpighia glabra L.). Chemical Engineering and Processing, 46, 451-457.
35. Martim, N.S.P.P., Wazczynskyj, N. & Masson, M.L. (2007). Cálculo das variáveis na desidratação osmótica de manga cv. Tommy Atkins. Ciência Agrotecnológica, 31, 1755-1759.
36. Mejias, M.M., Orlande, H.R.B. & Özisik, M.N. (2003). Effect of the heating process and body dimensions on the estimation of the thermal conductivity components of orthotropic solids. Inverse Problems in Engineering, 2, 75-89.
37. Mendonça, S.L.R., Celso Filho, R.B. & Da Silva, Z.E. (2005). Transient conduction in spherical fruits: method to estimate the thermal conductivity and volumetric thermal capacity. Journal of Food Engineering, 67, 361-366.
38. Müller, L., Gnoyke, S., Popken, A.M. & Böhm, V. (2010). Antioxidant capacity and related parameters of different fruit formulations. LWT - Food Science and Technology, 43, 992-999.
39. Nunes, Y. & Moreira, R.G. (2009). Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips. Journal of Food Science, 74, 355-362.
40. Panagiotou, N.M. & Karathanos, V.T. (1999). Effect of osmotic agent on osmotic dehydration of fruits. Drying Technology, 17, 175-189.
41. Pereira, L.M., Carmello-Guerreiro, S.M. & Hubinger, M.D. (2009). Microscopic features, mechanical and thermal properties of osmotically dehydrated guavas. LWT - Food Science and Technology, 42, 378-384.
42. Ponting, J.D. (1973). Osmotic dehydration of fruits - recent modifications and applications. Process Biochemistry, 8, 18-20.
43. Press, W.H., Teikolsky, S.A., Vetterling, W.T. & Flannery, B.P. (1992). Numerical Recipes in Fortran - The Art of Scientific Computing. P.963. New York: Cambridge University Press.
44. Raoult-Wack, A.L. (1994). Recent advances in the osmotic dehydration of foods. Food Science & Tecnology, 5, 255-260.
45. Rosso, V.V. & Mercadante, A.Z. (2005). Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) frow two harvests. Food Research International, 38, 1073-1077.
46. Rufino, M.S.M., Alves, R.E., Brito, E.S., Pérez-Jiménez, J., Saura-Calixto, F. & Mancini-Filho, J. (2010). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, 121, 996-1002.
47. Rzaca, M., Witrowa-Rajchert, D., Tylewicz, U. & Dalla Rosa, M. (2009). Mass exchange in osmotic dehydration process of kiwi fruits. Zywnosc_Nauka Technologia Jakosc, 16, 140-149.
48. Sanjinéz-Argadoña, E.J., Menegalli, F.C., Cunha, R.L. & Hubinger, M.D. (2004). Comparação da desidratação osmótica de goiabas em sistema batelada e semi-contínuo. Revista Ciências Exatas e Naturais, 6, 57-66.
49. Saravacos, G.D. & Maroulis, Z.B. (2001). Transport properties of foods. New York: Marcel dekker.
50. Sawaf, B., Özisik, M.N. & Jarny, Y. (1995). An inverse analysis to estimate linearly temperature dependent thermal conductivity components and heat capacity of an orthotropic medium. International Journal Heat Mass Transfer, 38, 3005-3010.
51. Silva, C.K.F., Silva, Z.E. & Mariani, V.C. (2009). Determination of the diffusion coefficient of dry mushrooms using the inverse method. Journal of Food Engineering, 95, 1-10.
52. Simpson, R. & Cortés, C. (2004). An inverse method to estimate thermophysical properties of foods at freezing temperatures, apparent volumetric, specif heat. Journal of Food Engineering, 64, 89-96.
53. Singh, C., Sharma, H.K. & Sarkar, B.C. (2008). Optimization of process conditions during osmotic dehydration of fresh pineapple. Journal of Food Science and Technology, 45, 312-316.
54. Sousa, P.H.M., Maia, G.A., Souza Filho, M.S.M., Figueiredo, R.W., Nassu, R.T. & Souza Neto, M.A. (2003). Influência da concentração e da proporção fruto: xarope na desidratação osmótica de bananas processadas. Ciência e Tecnologia de Alimentos, 23, 126-130.
55. Souza Neto, M.A., Maia, G.A., Lima, J.R., Figueiredo, R.W., Souza Filho, M.S.M. & Lima, A.S. (2005). Desidratação Osmótica de Manga Seguida de Secagem Convencional: Avaliação das Variáveis de Processo. Revista Ciência e Agrotecnologia, 29, 1021-1028.
56. Souza, J.S., Medeiros, M.F.D., Magalhães, M.M.A., Rodrigues, S. & Fernandes, F.A.N. (2007). Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying. Journal of Food Engineering, 83, 501-509.
57. Tonon, R.V., Baroni, A.F. & 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, 509-517.
58. Torreggiani, D. & Bertolo, G. (2001). Osmotic Pré-treatments in fruit processing: chemical, physical and structural effects. Journal of Food Engineering, 49, 247-253.
59. Torres, J.D., Talens, P., Carot, J.M., Chiralt, A. & Escriche, I. (2007). Volatile profile of mango (Mangifera indica L.), as affected by osmotic dehydration. Food Chemistry, 101, 219-228.
60. Torres, J.D., Castelló, M.L., Escriche, I. & Chiralt, A. (2009). Quality Characteristics, respiration rates, and microbial stability of osmotically treated mango tissue (Mangifera indica L.) with or without Calcium lactate. Food Science and Technology International, 2008, 14.
61. Warczok, J., Ferrando, M., López, F., Pihlajamäki, A. & Güell, C. (2007). Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations. Journal of Food Engineering, 80, 317-326.