Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions

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dc.contributor.authorTelis, VRN
dc.contributor.authorMurari, RCBDL
dc.contributor.authorYamashita, F.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2014-05-20T15:21:59Z
dc.date.available2014-05-20T15:21:59Z
dc.date.issued2004-02-01
dc.description.abstractThe apparent diffusion coefficients for sucrose, NaCl and water during osmotic dehydration of tomatoes in ternary solutions were determined. Long time experiments (up to 60 h) were carried out in order to determine equilibrium concentrations inside tomatoes, whereas short time experiments (up to 4 h) were performed to provide detailed information on kinetics of water loss and solids gain at the beginning of osmotic treatment. The mass transfer rates for water and solutes showed to be dependent of NaCl and sucrose concentrations in osmotic solution and simple regression models as functions of solutes concentration were determined for diffusion coefficients. Salt and sucrose diffusivities showed to be interdependent, with increasing NaCl concentration causing the enhancement of water loss, at the same time that higher sucrose contents hindered the excessive salt penetration. (C) 2003 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.description.affiliationUniv Estadual Londrina, Dept Tecnol Alimentos & Medicamentos, BR-86051970 Parana, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.format.extent253-259
dc.identifierhttp://dx.doi.org/10.1016/S0260-8774(03)00097-9
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 61, n. 2, p. 253-259, 2004.
dc.identifier.doi10.1016/S0260-8774(03)00097-9
dc.identifier.issn0260-8774
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/33047
dc.identifier.wosWOS:000185852400012
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectapparent diffusion coefficientspt
dc.subjectmoisture losspt
dc.subjectsalt gainpt
dc.subjectsucrose gainpt
dc.titleDiffusion coefficients during osmotic dehydration of tomatoes in ternary solutionsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE