Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions |
| |
| Authors: | José Lucena Barbosa Júnior Maurício Cordeiro Mancini Miriam Dupas Hubinger |
| |
| Affiliation: | 1. Department of Food Technology, UFRRJ, , CEP: 23890‐000, Seropédica, Brazil;2. Department of Chemical Engineering, UFRRJ, , BR 465, km 7, CEP: 23890‐000, Seropédica, Brazil;3. Department of Food Engineering, UNICAMP, , R. Monteiro Lobato, 80, 6121, CEP: 13083‐862, Campinas, Brazil |
| |
| 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 0.96 × 10?10 to 2.22 × 10?10 and 1.04 × 10?10 to 3.10 × 10?10 m2 s?1 in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72 × 10?10 to 2.35 × 10?10 and 0.71 × 10?10 to 2.46 × 10?10 m2 s?1 in corn syrup and sucrose solutions, respectively. The half‐life of dehydration rates (t1/2) was from 30.9 to 71.2 min and from 19.4 to 57.5 min in corn syrup and sucrose solutions, respectively. Diffusivities values obtained according to the proposed model were close to the ones observed from diffusive model; t1/2 was a promising criterion for the process time definition. |
| |
| Keywords: | Empirical model kinetics osmotic dehydration solids gain water loss |
|
|
