Mathematical modeling of mass transfer in osmotic dehydration of onion slices |
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| Affiliation: | 1. Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur 721 302, India;2. Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar 263 145, India;1. The Morning Star Company, Woodland, CA, 95695, USA;2. Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA;3. Department of Agricultural Engineering, Faculty of Agriculture, Mansoura University, P.O. Box 46, El-Mansoura, Egypt;4. Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt;1. Department of Food Process Engineering, National Institute of Technology, Rourkela, India;2. Department of Chemical Engineering, McGill University, Montreal, Canada;3. Department of Life Science, National Institute of Technology, Rourkela, India;1. UNORP – Northern Paulista University Center, Rua Ipiranga 3460, 15020-040 São José do Rio Preto, SP, Brazil;2. Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP – São Paulo State University, Rua Cristóvão Colombo 2265, 15054-000 São José do Rio Preto, SP, Brazil;1. Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, 52021 Uyo, Nigeria;3. Faculty of Health, Engineering and Sciences, University of Southern Queensland, Toowoomba, QLD 4350, Australia;4. School of Mathematical Sciences, Queensland University of Technology, Brisbane, QLD 4001, Australia;5. Agri-Science Queensland, Department of Agriculture and Fisheries, Queensland Government, 50 Evans Road, Salisbury, QLD 4107, Australia |
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| Abstract: | The study on osmotic dehydration of onion slices was carried out in order to remove the moisture prior to the further mechanical drying. Three salt concentration levels (5%, 12.5% and 20%), three temperature levels of osmotic solution (28 °C, 43 °C and 58 °C) and the observations on weight loss and solid gain were taken at an interval of 5 min up to first half an hour followed by interval of 10 min for next 1 h. The sample to solution ratio of 1:5, agitation of 100 shakes per minute, sample thickness of 4 mm and 0.2% potassium metabisulphite mixed with osmotic solution were used for the study. A two-parameter mathematical model developed by Azuara et al. was used for describing the mass transfer in osmotic dehydration of onions slices. The effect of time on mass transfer kinetics was investigated and the constants of two-parameter model and final equilibrium points for moisture loss as well as solid gain were found. The effect of solution concentration and solution temperature was also studied and it was found that equilibrium moisture loss and solid gain are related to solution concentration and solution temperature logarithmically. The optimum conditions of osmotic dehydration for further drying were found to be 20% salt concentration, 28 °C solution temperature and 1-h of osmosis. |
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