Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution

Autores
Checmarev, Gerardo; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Casales, Maria Rosa
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the analysis, design and optimization of an osmotic dehydration process is important to know the kinetic of water loss and solutes gain. In this study, the mass transfer during osmotic dehydration of chub mackerel (Scomber japonicus) cylinders in ternary solution glycerol/salt/water was analyzed. The models of Zugarramurdi & Lupín and Azuara were used to describe mass transfer and to estimate equilibrium values. The radial effective diffusion coefficient was estimated using the analytical solution of Fick's second law. Diffusion coefficients were determined for a finite cylinder, for an infinite cylinder considering only the first term of the series and considering higher order terms of the series. The profiles of water and solutes during the osmotic dehydration were calculated by using the estimated water and solutes diffusivities. According to the results obtained, using three terms in the analytical solution of the Fick's second law is appropriate to determine the diffusion coefficients. The diffusion coefficient for infinite cylinder were 2.63×10-6, 4.11×10-6 and 4.25×10-6 cm2/s for water loss, salt and glycerol gain respectively. For a finite cylinder these values were 2.30×10-6, 3.67×10-6 and 3.78×10-6 cm2/s respectively. All the models proposed were in agreement with experimental data for solutes gain ((0.967Fil: Checmarev, Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Materia
CHUB MACKEREL
CONCENTRATION PROFILE
DIFFUSION COEFFICIENT
MASS TRANSFER
OSMOTIC DEHYDRATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/34881
Acceder
id CONICETDig_0cc22e220c08a809535bb097e36eb1ca
oai_identifier_str oai:ri.conicet.gov.ar:11336/34881
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary SolutionChecmarev, GerardoYeannes, Maria IsabelBevilacqua, Alicia EvaCasales, Maria RosaCHUB MACKERELCONCENTRATION PROFILEDIFFUSION COEFFICIENTMASS TRANSFEROSMOTIC DEHYDRATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the analysis, design and optimization of an osmotic dehydration process is important to know the kinetic of water loss and solutes gain. In this study, the mass transfer during osmotic dehydration of chub mackerel (Scomber japonicus) cylinders in ternary solution glycerol/salt/water was analyzed. The models of Zugarramurdi & Lupín and Azuara were used to describe mass transfer and to estimate equilibrium values. The radial effective diffusion coefficient was estimated using the analytical solution of Fick's second law. Diffusion coefficients were determined for a finite cylinder, for an infinite cylinder considering only the first term of the series and considering higher order terms of the series. The profiles of water and solutes during the osmotic dehydration were calculated by using the estimated water and solutes diffusivities. According to the results obtained, using three terms in the analytical solution of the Fick's second law is appropriate to determine the diffusion coefficients. The diffusion coefficient for infinite cylinder were 2.63×10-6, 4.11×10-6 and 4.25×10-6 cm2/s for water loss, salt and glycerol gain respectively. For a finite cylinder these values were 2.30×10-6, 3.67×10-6 and 3.78×10-6 cm2/s respectively. All the models proposed were in agreement with experimental data for solutes gain ((0.967<R2adj<0.986); (0.0016<RMSE<0.039) and (4.17<P<10.0)). The model based on the solution of Fick’s Law for an infinite cylinder with higher order terms was the best fit for water loss and solutes gain. The equilibrium values estimated with Azuara model agree with the experimental (0<relative error<9.8). Water and solute distributions as a function of time and location in the radial direction were plottedFil: Checmarev, Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaCanadian Center of Science and Education2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34881Checmarev, Gerardo; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Casales, Maria Rosa; Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution; Canadian Center of Science and Education; Journal of Food Research; 3; 5; 6-2014; 49-581927-0887CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.5539/jfr.v3n5p49info:eu-repo/semantics/altIdentifier/url/http://www.ccsenet.org/journal/index.php/jfr/article/view/36985info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:05:56Zoai:ri.conicet.gov.ar:11336/34881instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:05:56.517CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
title Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
spellingShingle Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
Checmarev, Gerardo
CHUB MACKEREL
CONCENTRATION PROFILE
DIFFUSION COEFFICIENT
MASS TRANSFER
OSMOTIC DEHYDRATION
title_short Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
title_full Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
title_fullStr Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
title_full_unstemmed Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
title_sort Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution
dc.creator.none.fl_str_mv Checmarev, Gerardo
Yeannes, Maria Isabel
Bevilacqua, Alicia Eva
Casales, Maria Rosa
author Checmarev, Gerardo
author_facet Checmarev, Gerardo
Yeannes, Maria Isabel
Bevilacqua, Alicia Eva
Casales, Maria Rosa
author_role author
author2 Yeannes, Maria Isabel
Bevilacqua, Alicia Eva
Casales, Maria Rosa
author2_role author
author
author
dc.subject.none.fl_str_mv CHUB MACKEREL
CONCENTRATION PROFILE
DIFFUSION COEFFICIENT
MASS TRANSFER
OSMOTIC DEHYDRATION
topic CHUB MACKEREL
CONCENTRATION PROFILE
DIFFUSION COEFFICIENT
MASS TRANSFER
OSMOTIC DEHYDRATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the analysis, design and optimization of an osmotic dehydration process is important to know the kinetic of water loss and solutes gain. In this study, the mass transfer during osmotic dehydration of chub mackerel (Scomber japonicus) cylinders in ternary solution glycerol/salt/water was analyzed. The models of Zugarramurdi & Lupín and Azuara were used to describe mass transfer and to estimate equilibrium values. The radial effective diffusion coefficient was estimated using the analytical solution of Fick's second law. Diffusion coefficients were determined for a finite cylinder, for an infinite cylinder considering only the first term of the series and considering higher order terms of the series. The profiles of water and solutes during the osmotic dehydration were calculated by using the estimated water and solutes diffusivities. According to the results obtained, using three terms in the analytical solution of the Fick's second law is appropriate to determine the diffusion coefficients. The diffusion coefficient for infinite cylinder were 2.63×10-6, 4.11×10-6 and 4.25×10-6 cm2/s for water loss, salt and glycerol gain respectively. For a finite cylinder these values were 2.30×10-6, 3.67×10-6 and 3.78×10-6 cm2/s respectively. All the models proposed were in agreement with experimental data for solutes gain ((0.967<R2adj<0.986); (0.0016<RMSE<0.039) and (4.17<P<10.0)). The model based on the solution of Fick’s Law for an infinite cylinder with higher order terms was the best fit for water loss and solutes gain. The equilibrium values estimated with Azuara model agree with the experimental (0<relative error<9.8). Water and solute distributions as a function of time and location in the radial direction were plotted
Fil: Checmarev, Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
description In the analysis, design and optimization of an osmotic dehydration process is important to know the kinetic of water loss and solutes gain. In this study, the mass transfer during osmotic dehydration of chub mackerel (Scomber japonicus) cylinders in ternary solution glycerol/salt/water was analyzed. The models of Zugarramurdi & Lupín and Azuara were used to describe mass transfer and to estimate equilibrium values. The radial effective diffusion coefficient was estimated using the analytical solution of Fick's second law. Diffusion coefficients were determined for a finite cylinder, for an infinite cylinder considering only the first term of the series and considering higher order terms of the series. The profiles of water and solutes during the osmotic dehydration were calculated by using the estimated water and solutes diffusivities. According to the results obtained, using three terms in the analytical solution of the Fick's second law is appropriate to determine the diffusion coefficients. The diffusion coefficient for infinite cylinder were 2.63×10-6, 4.11×10-6 and 4.25×10-6 cm2/s for water loss, salt and glycerol gain respectively. For a finite cylinder these values were 2.30×10-6, 3.67×10-6 and 3.78×10-6 cm2/s respectively. All the models proposed were in agreement with experimental data for solutes gain ((0.967<R2adj<0.986); (0.0016<RMSE<0.039) and (4.17<P<10.0)). The model based on the solution of Fick’s Law for an infinite cylinder with higher order terms was the best fit for water loss and solutes gain. The equilibrium values estimated with Azuara model agree with the experimental (0<relative error<9.8). Water and solute distributions as a function of time and location in the radial direction were plotted
publishDate 2014
dc.date.none.fl_str_mv 2014-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/34881
Checmarev, Gerardo; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Casales, Maria Rosa; Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution; Canadian Center of Science and Education; Journal of Food Research; 3; 5; 6-2014; 49-58
1927-0887
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34881
identifier_str_mv Checmarev, Gerardo; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Casales, Maria Rosa; Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution; Canadian Center of Science and Education; Journal of Food Research; 3; 5; 6-2014; 49-58
1927-0887
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.5539/jfr.v3n5p49
info:eu-repo/semantics/altIdentifier/url/http://www.ccsenet.org/journal/index.php/jfr/article/view/36985
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Canadian Center of Science and Education
publisher.none.fl_str_mv Canadian Center of Science and Education
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083202163146752
score 13.22299

Publicaciones similares