Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions

Food Science and Technology (Campinas)

Graziella Colato Antonio²  Patrícia Moreira Azoubel¹  Fernanda Elizabeth Xidieh Murr¹  Kil Jin Park² 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia Agrícola Campinas SP ,Brasil

关键词: sucrose;    salt;    effective diffusivity;    empirical models;    sacarose;    sal;    difusividade efetiva;    modelos empíricos;   

DOI  :  10.1590/S0101-20612008000300028

来源: SciELO

【 摘 要 】

The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 °C. Highest water losses were obtained when the mixture of sucrose and NaCl was used. The addition of NaCl to osmotic solutions increases the driving force of the process and it is verified that the osmotic dehydration process is mainly influenced by changes in NaCl concentration, but the positive effect of the salt-sucrose interaction on soluble solids also determined the decrease of solid gain when solutes were at maximum concentrations. Mass transfer kinetics were modeled according to Peleg, Fick and Page's equations, which presented good fittings of the experimental data. Peleg's equation and Page's model presented the best fitting and showed excellent predictive capacity for water loss and salt gain data. The effective diffusivity determined using Fick's Second Law applied to slice geometry was found to be in the range from 3.82 x 10-11 to 7.46 x 10-11 m²/s for water loss and from 1.18 x 10-10 to 3.38 x 10-11 m²/s for solid gain.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License