Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)
详细信息 查看全文
- 作者：Samara Alvachian Cardoso Andrade ; Bení ; cio de Barros Neto ; Adriano Cavalcanti Nó ; brega ; Patrí ; cia Moreira Azoubel and Nonete Barbosa Guerra
- 关键词：Apparent diffusion ; Moisture loss ; Sucrose gain
- 刊名：Journal of Food Engineering
- 出版年：2007
- 出版时间：January 2007
- 年：2007
- 卷：78
- 期：2
- 页码：551-555
- 全文大小：198 K
文摘
The apparent diffusion coefficients for sucrose and water during osmotic dehydration of jenipapos were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside jenipapos, 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. According to the results, mass transfer rates for water and solutes, as well as the apparent diffusion coefficients for sucrose showed to be dependent on sucrose concentration in osmotic solution. The immersion time did not have significant effect (p > 0.05) over the diffusion coefficients for sucrose and water.