Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries

Autores
Maldonado, Mariela Beatriz; González Pacheco, Juan Ignacio
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick's second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 10−11 m2∕s and 1.24 10−10 m2∕s. Whereas, for water in skin and flesh are 9.27 10−09 m2∕s and 5.48 10−08 m2∕s. A significant difference for water diffusion coefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.
Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; Argentina
Fil: González Pacheco, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; Argentina
Materia
CHERRY FRUIT
EFFECTIVE DIFFUSION COEFFICIENT
LACTITOL
MASS TRANSFER PHENOMENA
MATHEMATICAL MODELLING
OSMOSIS
SUCROSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/202773
Acceder
id CONICETDig_2b067919b97665b698d208ea6b15bc61
oai_identifier_str oai:ri.conicet.gov.ar:11336/202773
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherriesMaldonado, Mariela BeatrizGonzález Pacheco, Juan IgnacioCHERRY FRUITEFFECTIVE DIFFUSION COEFFICIENTLACTITOLMASS TRANSFER PHENOMENAMATHEMATICAL MODELLINGOSMOSISSUCROSEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick's second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 10−11 m2∕s and 1.24 10−10 m2∕s. Whereas, for water in skin and flesh are 9.27 10−09 m2∕s and 5.48 10−08 m2∕s. A significant difference for water diffusion coefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; ArgentinaFil: González Pacheco, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; ArgentinaElsevier2022-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/202773Maldonado, Mariela Beatriz; González Pacheco, Juan Ignacio; Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries; Elsevier; Heliyon; 8; 1; 1-2022; 1-92405-8440CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2405844022000767info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2022.e08788info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:25:26Zoai:ri.conicet.gov.ar:11336/202773instacron: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 14:25:27.04CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
spellingShingle Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
Maldonado, Mariela Beatriz
CHERRY FRUIT
EFFECTIVE DIFFUSION COEFFICIENT
LACTITOL
MASS TRANSFER PHENOMENA
MATHEMATICAL MODELLING
OSMOSIS
SUCROSE
title_short Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_full Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_fullStr Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_full_unstemmed Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_sort Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
dc.creator.none.fl_str_mv Maldonado, Mariela Beatriz
González Pacheco, Juan Ignacio
author Maldonado, Mariela Beatriz
author_facet Maldonado, Mariela Beatriz
González Pacheco, Juan Ignacio
author_role author
author2 González Pacheco, Juan Ignacio
author2_role author
dc.subject.none.fl_str_mv CHERRY FRUIT
EFFECTIVE DIFFUSION COEFFICIENT
LACTITOL
MASS TRANSFER PHENOMENA
MATHEMATICAL MODELLING
OSMOSIS
SUCROSE
topic CHERRY FRUIT
EFFECTIVE DIFFUSION COEFFICIENT
LACTITOL
MASS TRANSFER PHENOMENA
MATHEMATICAL MODELLING
OSMOSIS
SUCROSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick's second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 10−11 m2∕s and 1.24 10−10 m2∕s. Whereas, for water in skin and flesh are 9.27 10−09 m2∕s and 5.48 10−08 m2∕s. A significant difference for water diffusion coefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.
Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; Argentina
Fil: González Pacheco, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; Argentina
description The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick's second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 10−11 m2∕s and 1.24 10−10 m2∕s. Whereas, for water in skin and flesh are 9.27 10−09 m2∕s and 5.48 10−08 m2∕s. A significant difference for water diffusion coefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.
publishDate 2022
dc.date.none.fl_str_mv 2022-01
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/11336/202773
Maldonado, Mariela Beatriz; González Pacheco, Juan Ignacio; Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries; Elsevier; Heliyon; 8; 1; 1-2022; 1-9
2405-8440
CONICET Digital
CONICET
url http://hdl.handle.net/11336/202773
identifier_str_mv Maldonado, Mariela Beatriz; González Pacheco, Juan Ignacio; Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries; Elsevier; Heliyon; 8; 1; 1-2022; 1-9
2405-8440
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2405844022000767
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2022.e08788
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1846082689678966784
score 13.22299

Publicaciones similares