RI UFLA (Universidade Federal de Lavras) >
DCA - Departamento de Ciência dos Alimentos >
DCA - Artigos publicados em periódicos >
Please use this identifier to cite or link to this item:
|Title: ||Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas|
|???metadata.dc.creator???: ||Corrêa, J. L. G.|
Pereira, L. M.
Vieira, G. S.
Hubinger, M. D.
|Keywords: ||Psidium guajava L.|
|Publisher: ||International Society of Food Engineering|
|Issue Date: ||29-Aug-2009|
|Citation: ||CORRÊA, J. L.G. et al. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, Essex, v. 96, n.4, p. 498-504, Feb. 2010.|
|Abstract: ||The effects of vacuum pulse and solution concentration on mass transfer of osmotically dehydrated guava
slices were studied. Kinetics of weight reduction (WR), water loss (WL), solid gain (SG) and water activity
(a w ) were obtained using sucrose solutions at 40, 50 and 60 °Brix and vacuum pulse of 100 mbar for 0, 10
and 15 min at the process beginning. Higher solution concentrations and the vacuum pulse application
caused an increase on WL of osmotically dehydrated guavas and reduced the samples water activity.
The SG was reduced by the increase on osmotic solution concentration and favored by vacuum applica-
tion. Two different models of kinetics diffusion were tested to obtain diffusivity and to compare the accu-
racy of these models. The effective diffusivity estimated by the hydrodynamic model well reproduced the
effects of process variables on mass transfer kinetics and showed a better agreement to the experimental
data than the diffusional model.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.