Osmotic dehydration process for low temperature blanched pumpkin

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effective diffusion coefficients behavior in osmotic dehydration of apple slices considering shrinking and local concentration dependence

The mass transfer during osmotic dehydration of apple slices immersed in 40, 50 and 60% (w/w) aqueous sucrose solutions was investigated to evaluate the influence of solution concentration on diffusivities. In the mathematical model, the diffusion coefficients were functions of the local water and sucrose concentration. The mass transfer equations were, simultaneously, solved for water and sucrose using an implicit numerical method. Material coordinates following the shrinkage of the solid were used. The predicted concentration profiles were integrated and compared to experimental data, showing a reasonable agreement with the measured data. on average, the effective diffusion coefficients for water and sucrose decreased as the osmotic solution concentration increased; that is the behavior of the binary coefficients in water-sucrose solutions. However, the diffusivities expressed as a function of the local concentration in the slices varied between the treatments. Water diffusion coefficients showed a remarkable variation throughout the slice and unusual behavior, which was associated to the cellular structure changes observed in tissue immersed in osmotic solutions. Cell structure changes occurred in different ways: moderate plasmolysis at 40%, accentuated plasmolysis at 50% and generalized damage of the cells at 60%. Intact vacuoles were observed after a long time of exposure (30 h) to 40 and 50% solutions. Effects of the concentration on tissue changes make it difficult to generalize the behavior of diffusion coefficients.

Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)

Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective diffusion coefficients during OD and air-drying. In order to take into account shrinkage, average and variable thicknesses were considered. Pumpkin slices were dehydrated in sucrose solutions (40%, 50% and 60%, w/w, 27 degrees C. The effective water diffusion coefficients were higher than the sucrose, and low diffusivity dependence with solution concentration was observed. Samples non-treated and pre-treated in 60% osmotic solutions during one hour were dried in a hot-air-dryer at 50 and 70 degrees C (2 m/s) until equilibrium was achieved. Pre-treatment enhanced mass transfer during air-drying. Great volume reduction was observed in pre and non-treated dried samples. Using variable thickness in the model diminished the relative deviations between predicted and experimental OD and drying data. (C) 2007 Elsevier Ltd. All rights reserved.

Comparison of the dehydration kinetics of solid state compounds of 2-methoxybenzylidenepyruvate with some divalent metal ions

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Thermal Behavior of Sr(II) and Ba(II)-Diclofenac Complexes in Solid State: Study of the Dehydration and Thermal Decomposition

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Thermal Study in Solid State of Zn(II)-Diclofenac Complex: Behavior Kinetic of the Dehydration, Transition Phase and Thermal Decomposition

The dehydration, thermal decomposition and transition phase stage of Zn(II)-diclofenac compound were studied by simultaneous TG-DTA and DSC techniques. The TG and DSC curves of this compound were obtained with the mass of sample of 2 and 5 mg. Additionally, DSC curves were carried out in opened and closed alpha-alumina pans under static and nitrogen atmosphere. The DTA and DSC curves show that this compound possesses exothermic transition phase between 170-180 degrees C, which it is irreversible (monotropic reaction) The kinetics study of this transition phase stage was evaluated by DSC under non-isothermal conditions. The obtained data were evaluated with the isoconversional method, where the values of activation energy (E(a) / kJ mol(-1)) was plotted in function of the conversion degree (alpha). The results show that due to mass sample, different activation energies were obtained From these curves a tendency can be seen where the plots maintain the same profile for closed lids and almost run parallel to each other.

Dehydration and volatilization non isothermic kinetic of the solid state aluminium 8-hydroxyquinolinate

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Kinetic evaluation of the dehydration of Yb(III) Lu(III) and Y(III) 4-chlorobenzylidenepyruvate by thermogravimetry (TG)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Synthesis, characterization and catalytic properties of nanocrystaline Y2O3-coated TiO2 in the ethanol dehydration reaction

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Rehydration and shrinkage behaviour of dried pineapple

The shrinking behavior, apparent densities and rehydration indexes of fresh and osmotically pre-treated pineapple slices during air-drying were obtained. The air drying velocity varied from 1.5 to 2.5 m/s and the air temperature from 40 to 70 degreesC. By means of automatic control, it was possible to obtain drying curves under conditions of constant product temperature. Volumetric shrinkage of fresh samples was temperature independent for drying at high air velocities but, at lower velocities, increased with decreasing drying temperature. Osmotically pre-treating the material resulted in reduced shrinkage, as well as drying with product temperature controlled, due to lower drying times needed that led to shorter high temperature exposition. Moisture dependence of apparent density was highly non-linear and could be fitted by an empirical model. Fresh sample rehydration indexes were higher than osmosed ones and increased with increasing temperature, except for pre-treated samples dried at 70 degreesC, probably due to superficial sugar caramelization, which reduced surface water permeability.

Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions

The apparent diffusion coefficients for sucrose, NaCl and water during osmotic dehydration of tomatoes in ternary solutions were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside tomatoes, whereas short time experiments (up to 4 h) were performed to provide detailed information on kinetics of water loss and solids gain at the beginning of osmotic treatment. The mass transfer rates for water and solutes showed to be dependent of NaCl and sucrose concentrations in osmotic solution and simple regression models as functions of solutes concentration were determined for diffusion coefficients. Salt and sucrose diffusivities showed to be interdependent, with increasing NaCl concentration causing the enhancement of water loss, at the same time that higher sucrose contents hindered the excessive salt penetration. (C) 2003 Elsevier Ltd. All rights reserved.