Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

Food and Bioprocess Technology

Volumn 4, Issue 2, 2011, Pages 320-326

  Uribe, Elsa ^a   Miranda, Margarita ^a   Vega Gálvez, Antonio ^a   Quispe, Issis ^a,b   Clavería, Rodrigo ^a   Di Scala, Karina ^c,d  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b UNIVERSIDAD TECNOLÓGICA DE CHILE INACAP   (Chile)

^c UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^d Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Diffusion coefficients; Drying Kinetics; Jumbo squid; Mathematical modelling; Osmotic dehydration

Indexed keywords

DIFFUSION COEFFICIENTS; DRYING KINETICS; JUMBO SQUID; MATHEMATICAL MODELLING; OSMOTIC DEHYDRATION;

ACTIVATION ENERGY; DEWATERING; DRYING; KINETIC PARAMETERS; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; OSMOSIS; SHELLFISH; SODIUM CHLORIDE; STATISTICAL TESTS;

DEHYDRATION;

CEPHALOPODA; DOSIDICUS GIGAS;

EID: 79955484614     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0336-2     Document Type: Article

References (25)

1. Abugoch, L., Guarda, A., Pérez, L., & Paredes, P. (1999). Determinación de la composición químico proximal y la formulación de un producto tipo gel jibia (Dosidicus gigas). Sociedad Latinoamericana de Nutrición, 49(2), 156-161.
2. Allali, H., Marchal, L., & Vorobiev, E. (2008). Blanching of strawberries by Ohmic heating: effects on the kinetics of mass transfer during osmotic dehydration. Food and Bioprocess Technology. doi: 10. 1007/s11947-008-0115-5. in press.
3. A. O. A. C. Official method of analysis. (1990). 15th Ed. Association of Official Analytical Chemists, Washington, DC, USA.
4. Burhan Uddin, M., Ainsworth, P., & Ibanoǧlu, Ş. (2004). Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. Journal of Food Engineering, 65, 473-477.
5. Collignan, A., Bohuon, P., Deumier, F., & Poligné, I. (2001). Osmotic treatment of fish and meat products. Journal of Food Engineering, 49, 153-162.
6. Cortés-Ruiz, J., Pacheco-Aguilar, R., Lugo-Sanchez, M., Carvallo-Ruiz, M., & Garcia-Sanchez, G. (2008). Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation. Food Chemistry, 110, 486-492.
7. Corzo, O., & Bracho, N. (2008). Application of Weibull distribution model to describe the vacuum pulse osmotic dehydration of sardine sheets. LWT-Food and Science Technology, 41, 1108-1115.
8. Crank, J. (1975). The mathematics of diffusion (2nd ed.). New York: Oxford University Press.
9. Ertekin, O. C., & Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering, 63, 349-359.
10. Gallart-Jornet, L., Barat, J. M., Rustad, T., Erikson, U., Escriche, I., & Fito, P. (2007). Influence of brine concentrations on Atlantic salmon fillet salting. Journal of Food Engineering, 80, 267-275.
11. Khan, M., Ahme, L., Oliveira, J., & Oliveira, F. (2008). Prediction of water and soluble solids concentration during osmotic dehydration of mango. Food and Bioproducts Processing, 86, 7-13.
12. Lemus-Mondaca, R., Miranda, M., Ándres, A., Briones, V., Villalobos, R., & Vega-Gálvez, A. (2009). Effect of osmótica pretreatment on hot-air drying kinetics and quality of Chilean papaya (Carica pubescens). Drying Technology, 27(10), 1105-1115.
13. Medina-Vivanco, A., Sobral, P. J., & Hubinger, M. D. (2002). Osmotic dehydration of tilapia fillets in limited volume of ternary solutions. Chemical Engineering Journal, 86, 199-205.
14. Mujaffar, S., & Sankat, C. (2006). The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures. International Journal of Food Science and Technology, 41, 405-416.
15. Nicoletti Telis, V. R., Romanelli, P. F., Gabas, A.-L., & Telis-Romero, J. (2003). Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle. Pesquisa Agropecuaria Brasileira, 38(4), 529-535.
16. Oladele, A. K., & Odedeji, O. D. (2008). Osmotic dehydration of catfish (Hemisynodontis membranaceus): effect of temperature and time. Pakistan Journal of Nutrition, 7(1), 57-61.
17. Rahman, S. (2006). Drying of fish and seafood. In A. Mujumdar (Ed.), Handbook of industrial drying, Chap 22. Florida: CRC Press.
18. Rocha, F., & Vega, M. (2003). Overview of cephalopod fisheries in Chilean waters. Fisheries Research, 60, 151-159.
19. Ruiz-López, I., Castillo-Zamudio, R. I., Salgado-Cervantes, M. A., Rodríguez-Jimenes, G. C., & García-Alvarado, M. A. (2008). Mass transfer modeling during osmotic dehydration of hexahedral pineapple slices in limited volume solutions. Food and Bioprocess Technology. doi: 10. 1007/s11947-008-0102-x. in press.
20. Schmidt, F. M., Carciofi, B. A. M., & Laurindo, J. B. (2009). Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts. Journal of Food Engineering, 91, 553-559.
21. Sobukola, O., Dairo, O., & Odunewu, A. (2008). Convective hot air drying of blanched yam slices. International Journal of Food Science and Technology, 43, 1233-1238.
22. Togrul, I., & Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58, 23-32.
23. Valencia-Pérez, A., García-Morales, M., Cárdenas-López, J., Herrera-Urbina, J., Rouzaud-Sanchez, O., & Ezquerra-Brauer, J. (2008). Effect of thermal process on connective tissue from jumbo squid (Dosidicus gigas) mantle. Food Chemistry, 107, 1371-1378.
24. Vega-Gálvez, A., Miranda, M., Bilbao-Sainz, C., Lemus-Mondaca, R., & Uribe, E. (2008). Empirical modelling of drying process for apple (cv. Granny Smith) slices at different temperature. Journal of Food Processing and Preservation, 32, 972-986.
25. Villacis, M. F., Rastogi, N. K., & Balasubramaniam, V. M. (2008). Effect of high pressure on moisture and NaCl diffusion into turkey breast. LWT- Food and Science Technology, 41, 836-844.