Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies

Molecules

Michał Bialik¹  Artur Wiktor¹  Ewa Gondek¹  Piotr Latocha² 

[1] Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland;Faculty of Horticulture, Biotechnology and Landscape Architecture, Department of Environmental Protection, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland;

关键词: kiwiberry;    osmotic dehydration;    polyols;    water loss;    solid gain;    mathematical modelling;   

DOI  :  10.3390/molecules23051236

来源: DOAJ

【 摘 要 】

The aim of this study was to analyze the impact of osmotic solutions and temperature on the osmotic dehydration (OD) of two cultivars of kiwiberry. OD was carried out in sucrose, xylitol and maltitol solutions at 30 °C and 50 °C, respectively. The process of osmotic dehydration was described by the means of water loss (WL), solid gain (SG), weight reduction (WR), and water content changes. Moreover, dehydration was described by mathematical models often used in the literature. The highest WL, WR and SG values were observed for samples treated by xylitol and maltitol at 50 °C. The statistical analysis of the mathematical modelling of the process showed that in most cases, the Peleg’s equation exhibits better fitting for the experimental data.

【 授权许可】

Unknown