Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size

Autores
Kvapil, Maria Florencia; Chaillou, Lucrecia Lucia; Qüesta, Ana Gabriela; Mascheroni, Rodolfo Horacio
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mass transfer during osmotic dehydration (OD) of Anco pumpkin cubes was studied as a function of sample size and composition and concentration of sucrose dehydrating solution. Models of Azuara and Hawkes & Flink were adjusted to the experimental data and optimal dehydrating conditions could be specified. For equal solutes concentration, higher weight losses were reached for smaller size samples. The addition of 2% NaCl increased Water Loss (WL) and lowered Solids Gain (SG) for the solution of higher sucrose content. Prediction capacity of the simplified models was very good under the tested working conditions. In brief, OD can be optimized using 1 cm side cubes dehydrated in binary or ternary solutions at the higher sucrose content (55ºBx), maximizing WL and minimizing SG.
Fil: Kvapil, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Chaillou, Lucrecia Lucia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Qüesta, Ana Gabriela. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Mascheroni, Rodolfo Horacio. 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
Materia
Anco pumpkin
Osmotic dehydration
Size
Sucrose
Sodium chloride
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:11336/143680
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/143680
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample sizeKvapil, Maria FlorenciaChaillou, Lucrecia LuciaQüesta, Ana GabrielaMascheroni, Rodolfo HoracioAnco pumpkinOsmotic dehydrationSizeSucroseSodium chloridehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Mass transfer during osmotic dehydration (OD) of Anco pumpkin cubes was studied as a function of sample size and composition and concentration of sucrose dehydrating solution. Models of Azuara and Hawkes & Flink were adjusted to the experimental data and optimal dehydrating conditions could be specified. For equal solutes concentration, higher weight losses were reached for smaller size samples. The addition of 2% NaCl increased Water Loss (WL) and lowered Solids Gain (SG) for the solution of higher sucrose content. Prediction capacity of the simplified models was very good under the tested working conditions. In brief, OD can be optimized using 1 cm side cubes dehydrated in binary or ternary solutions at the higher sucrose content (55ºBx), maximizing WL and minimizing SG.Fil: Kvapil, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Chaillou, Lucrecia Lucia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Qüesta, Ana Gabriela. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Mascheroni, Rodolfo Horacio. 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; ArgentinaPlanta Piloto de Ingeniería Química2020-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/143680Kvapil, Maria Florencia; Chaillou, Lucrecia Lucia; Qüesta, Ana Gabriela; Mascheroni, Rodolfo Horacio; Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size; Planta Piloto de Ingeniería Química; Latin American Applied Research; 50; 3; 6-2020; 241-2460327-07931851-8796CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://laar.plapiqui.edu.ar/OJS/index.php/laar/article/view/73info:eu-repo/semantics/altIdentifier/doi/10.52292/j.laar.2020.73info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:44:30Zoai:ri.conicet.gov.ar:11336/143680instacron: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:34982025-09-29 10:44:30.275CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
title Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
spellingShingle Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
Kvapil, Maria Florencia
Anco pumpkin
Osmotic dehydration
Size
Sucrose
Sodium chloride
title_short Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
title_full Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
title_fullStr Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
title_full_unstemmed Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
title_sort Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
dc.creator.none.fl_str_mv Kvapil, Maria Florencia
Chaillou, Lucrecia Lucia
Qüesta, Ana Gabriela
Mascheroni, Rodolfo Horacio
author Kvapil, Maria Florencia
author_facet Kvapil, Maria Florencia
Chaillou, Lucrecia Lucia
Qüesta, Ana Gabriela
Mascheroni, Rodolfo Horacio
author_role author
author2 Chaillou, Lucrecia Lucia
Qüesta, Ana Gabriela
Mascheroni, Rodolfo Horacio
author2_role author
author
author
dc.subject.none.fl_str_mv Anco pumpkin
Osmotic dehydration
Size
Sucrose
Sodium chloride
topic Anco pumpkin
Osmotic dehydration
Size
Sucrose
Sodium chloride
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Mass transfer during osmotic dehydration (OD) of Anco pumpkin cubes was studied as a function of sample size and composition and concentration of sucrose dehydrating solution. Models of Azuara and Hawkes & Flink were adjusted to the experimental data and optimal dehydrating conditions could be specified. For equal solutes concentration, higher weight losses were reached for smaller size samples. The addition of 2% NaCl increased Water Loss (WL) and lowered Solids Gain (SG) for the solution of higher sucrose content. Prediction capacity of the simplified models was very good under the tested working conditions. In brief, OD can be optimized using 1 cm side cubes dehydrated in binary or ternary solutions at the higher sucrose content (55ºBx), maximizing WL and minimizing SG.
Fil: Kvapil, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Chaillou, Lucrecia Lucia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Qüesta, Ana Gabriela. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Mascheroni, Rodolfo Horacio. 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
description Mass transfer during osmotic dehydration (OD) of Anco pumpkin cubes was studied as a function of sample size and composition and concentration of sucrose dehydrating solution. Models of Azuara and Hawkes & Flink were adjusted to the experimental data and optimal dehydrating conditions could be specified. For equal solutes concentration, higher weight losses were reached for smaller size samples. The addition of 2% NaCl increased Water Loss (WL) and lowered Solids Gain (SG) for the solution of higher sucrose content. Prediction capacity of the simplified models was very good under the tested working conditions. In brief, OD can be optimized using 1 cm side cubes dehydrated in binary or ternary solutions at the higher sucrose content (55ºBx), maximizing WL and minimizing SG.
publishDate 2020
dc.date.none.fl_str_mv 2020-06
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/11336/143680
Kvapil, Maria Florencia; Chaillou, Lucrecia Lucia; Qüesta, Ana Gabriela; Mascheroni, Rodolfo Horacio; Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size; Planta Piloto de Ingeniería Química; Latin American Applied Research; 50; 3; 6-2020; 241-246
0327-0793
1851-8796
CONICET Digital
CONICET
url http://hdl.handle.net/11336/143680
identifier_str_mv Kvapil, Maria Florencia; Chaillou, Lucrecia Lucia; Qüesta, Ana Gabriela; Mascheroni, Rodolfo Horacio; Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size; Planta Piloto de Ingeniería Química; Latin American Applied Research; 50; 3; 6-2020; 241-246
0327-0793
1851-8796
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://laar.plapiqui.edu.ar/OJS/index.php/laar/article/view/73
info:eu-repo/semantics/altIdentifier/doi/10.52292/j.laar.2020.73
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
dc.publisher.none.fl_str_mv Planta Piloto de Ingeniería Química
publisher.none.fl_str_mv Planta Piloto de Ingeniería Química
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
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score 13.070432

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