Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
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M. Marcela Rodríguez
Abstract
The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60 °C, 70 °C, or 80 °C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick’s second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick’s second law estimated water diffusion coefficient values between 4.96×10−9 and 2.43×10−8 m2 s−1. These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.
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Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
