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metadata.artigo.dc.title: Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas
metadata.artigo.dc.creator: Corrêa, J. L. G.
Pereira, L. M.
Vieira, G. S.
Hubinger, M. D.
metadata.artigo.dc.subject: Psidium guajava L.
Dehydrated fruit
Hydrodynamic model
Sucrose concentration
metadata.artigo.dc.publisher: International Society of Food Engineering 29-Aug-2009
metadata.artigo.dc.identifier.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.
metadata.artigo.dc.description.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.
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos

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