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Mathematical modelling of osmotic dehydration kinetics of apple cubes

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dc.contributor.authorAssis, Fernanda R.
dc.contributor.authorMorais, Rui M. S. C.
dc.contributor.authorMorais, Alcina M. M. B.
dc.date.accessioned2017-10-12T14:28:16Z
dc.date.available2017-10-12T14:28:16Z
dc.date.issued2017
dc.description.abstractApple cubes were osmotically dehydrated at 25, 40 and 60C, using sucrose or sorbitol, and the mass ratio of sample to solution of 1: 4 and 1: 10, at atmospheric pressure or vacuum pressure of 150 mbar. Six mathematical models were tested to describe the mass transfer kinetics of water loss (WL) and sugar gain (SG). Crank's, Azuara's, Peleg's, Page's and Weibull's models could fit well the experimental data, but the Penetration model resulted in a poor fit. The mass ratio of sample to solution did not have an influence on the mass transfer kinetics at the atmospheric pressure. The increase of temperature and the use of sorbitol as the osmotic agent resulted in an increase of the osmotic process rate at both pressures used. Therefore, sorbitol is a good alternative to sucrose. The vacuum presented a tendency to increase the initial rate of WL.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationASSIS, Fernanda R.; MORAIS, Rui M. S. C.; MORAIS, Alcina M. M. B. (2017). Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes. Journal of Food Processing and Preservation, 41(3), 1-16. doi:10.1111/jfpp.12895pt_PT
dc.identifier.doi10.1111/jfpp.12895pt_PT
dc.identifier.eid84992549038
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10400.14/23050
dc.identifier.wos000405783400013
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley
dc.relation1528/13-0
dc.titleMathematical modelling of osmotic dehydration kinetics of apple cubespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.issue3
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
oaire.citation.volume41
oaire.fundingStream5876
person.familyNameMorais
person.familyNameBernardo
person.givenNameRui M. S. C.
person.givenNameAlcina M.M.
person.identifier143926
person.identifierM-5215-2013
person.identifier.ciencia-id541B-04AE-0686
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0001-5138-6941
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridM-5065-2013
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7005146997
person.identifier.scopus-author-id7006325245
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfa2b729c-8159-4a98-9bfe-0fa1e98aa9fb
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscoveryfa2b729c-8159-4a98-9bfe-0fa1e98aa9fb
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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