Kinetics of the pulsed vacuum osmotic dehydration of green fig (Ficus carica L.)

Kinetics of the pulsed vacuum osmotic dehydration of green fig (Ficus carica L.)

The fig ( Ficus carica L .) is a fruit native to the Mediterranean region. However, it has spread worldwide. Osmotic dehydration is used to reduce the moisture content in food, preserving its main characteristics. This study aimed to obtain the kinetics of the water loss, solid gain and water activi...

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Bibliographic Details
Published in:Heat and mass transfer Vol. 55; no. 6; pp. 1685 - 1691
Main Authors: de Mello Jr, Ronaldo Elias, Corrêa, Jefferson Luiz Gomes, Lopes, Francemir José, de Souza, Amanda Umbelina, da Silva, Kênia Cristine Ribeiro
Format: Journal Article
Language:English
Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-06-2019
Springer Nature B.V
Subjects:
Dehydration
Engineering
Engineering Thermodynamics
Equilibrium conditions
Fitness
Heat and Mass Transfer
Industrial Chemistry/Chemical Engineering
Mathematical models
Moisture content
Original
Osmosis
Preservation
Sucrose
Thermodynamics
Water activity
Water loss
Weight
Mathematical models
Water loss
Solid gain
Water activity
Fruit
Drying
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Summary:The fig ( Ficus carica L .) is a fruit native to the Mediterranean region. However, it has spread worldwide. Osmotic dehydration is used to reduce the moisture content in food, preserving its main characteristics. This study aimed to obtain the kinetics of the water loss, solid gain and water activity of green figs that were cut transversely and osmotically dehydrated in different sucrose solutions (40, 50 and 60 °Brix). The osmotic dehydration occurred at 40 °C, with a vacuum pulse of 74 mmHg in the first 5 min of the process in a total time of 240 min. The ratio of sample:solution was kept constant at 1:10 (weight/weight). Periodically, the samples were weighed to calculate the kinetics of water loss, solid gain, and water activity. The increase in the concentration of the sucrose solution from 40 to 60 °Brix promoted a percentage increase of water loss from 8.14 ± 0.80 to 12.80 ± 0.50%, of solid gain (0.89 ± 0.31 to 1.42 ± 0.70%), and the reduction of water activity (0.93 ± 0.02 to 0.91 ± 0.01). The mathematical models of Peleg and Azuara were tested for fitting the kinetics of water loss and solid gain. Both the mathematical models of Peleg and Azuara presented good fitness to the experimental data. However, the latter was more adequate (higher r 2 and lower error), with predicted equilibrium conditions closer to the experimental values.
ISSN:0947-7411
1432-1181
DOI:10.1007/s00231-018-02559-w