Mass transfer kinetics during osmotic dehydration of bananas (Musa sapientum,shum.) |
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| Authors: | Giovana D. Mercali Isabel C. Tessaro Caciano P. Z. Noreña Lígia D. F. Marczak |
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| Affiliation: | 1. Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Campus Central,90040‐040 Porto Alegre, RS, Brazil;2. Institute of Food Science and Technology, UFRGS. Av. Bento Gon?alves, 9500 Campus do Vale, 91540‐000 Porto Alegre, RS, Brazil |
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| Abstract: | Osmotic dehydration is used widely to partially remove water from plant tissues by immersion in a hypertonic solution. In this work, the influence of temperature (25–55 °C), sugar concentration (30–60%) and salt concentration (0–10%) of the osmotic solution was investigated during osmotic dehydration of banana (Musa sapientum, shum.). Mass transfer kinetics were modelled according to Peleg’s equation. Kinetic parameters were evaluated using response surface methodology. Peleg’s equation showed to be suitable for modelling the water removal and solute uptake. Initial rate of water loss and water concentration at equilibrium were influenced by linear factors of the three independent variables. Initial rate of sucrose uptake and sucrose uptake at equilibrium were affected by all factors and interactions. Initial rate of salt uptake and salt concentration at equilibrium showed a positive correlation with temperature and NaCl concentration and a negative correlation with sucrose concentration. |
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| Keywords: | Banana mass transfer kinetics osmotic dehydration Peleg’ s equation |
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