Mass transfer kinetics of osmotic dehydration of cherry tomato

被引:139
作者
Azoubel, PM
Murr, FEX
机构
[1] Embrapa Semi Arid, BR-56300970 Petrolina, PE, Brazil
[2] Univ Estadual Campinas, Coll Food Engn, Dept Food Engn, BR-13083970 Campinas, SP, Brazil
关键词
cherry tomato; effective diffusivity; empirical models; mass transfer; osmotic dehydration;
D O I
10.1016/S0260-8774(03)00132-8
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Cherry tomato samples were osmotically dehydrated in different hypertonic NaCl solutions (with or without sucrose) at two different concentrations. Mass transfer kinetics were modelled according to Peleg, Fick and Page equations. The Peleg equation presented the best fitting for water loss and Page model showed the best predictive capacity for salt gain data. The effective diffusivity determined using Fick's second law applied to a spherical geometry was found to be in the range of 0.43 x 10(-9)-1.77 x 10(-9) m(2)/s for water loss and 0.04 x 10(-9)-0.54 x 10(-9) m(2)/s for salt gain. Increased solution concentration resulted in higher water loss and salt gain. An addition of sucrose to osmotic solutions decreased the driving force of the process. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:291 / 295
页数:5
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