Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/53271
Type: Artigo de periódico
Title: Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions
Author: Barbosa, JL
Mancini, MIC
Hubinger, MD
Abstract: A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange-fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability for WL and SG kinetics. Diffusivity values for WL ranged from 0.96x10(-10) to 2.22x10(-10) and 1.04x10(-10) to 3.10x10(-10)m(2)s(-1) in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72x10(-10) to 2.35x10(-10) and 0.71x10(-10) to 2.46x10(-10) m(2)s(-1) in corn syrup and sucrose solutions, respectively. The half-life of dehydration rates (t(1/2)) was from 30.9 to 71.2min and from 19.4 to 57.5min in corn syrup and sucrose solutions, respectively. Diffusivities values obtained according to the proposed model were close to the ones observed from diffusive model; t(1/2) was a promising criterion for the process time definition.
Subject: Empirical model
kinetics
osmotic dehydration
solids gain
water loss
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1111/ijfs.12237
Date Issue: 2013
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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