Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry

Autores
Reale, Victor Adrian; Demarchi, Silvana María; Torrez Irigoyen, Ricardo Martin
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fresh apple, banana, and strawberry slices were frozen at -20°C and freeze-dried using a shelf temperature of 40°C. Theoretical expressions were developed to predict vapor transfer kinetics during both sublimation and desorption periods. For sublimation, a model that accounts for the increasing dried layer thickness was employed to predict the sublimation rate as a function of time. This model significantly improves upon the time equation found in literature without adding substantial complexity. For desorption period, an analytical solution of the unsteady-state diffusion equation was applied. Permeabilities were determined for the sublimation drying model at an absolute pressure of approximately 30 Pa. However, the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kineticcoefficient). In the desorption drying model, diffusion coefficients of vapor in the dried layer were on the order of 1×10-9 m²/s for pressures around 3-5 Pa. In both periods, the agreement between predicted and experimental values was highly satisfactory. A minimum freeze-drying time of 12, 6.8, and 8.7 hours, respectively, was calculated for apple, banana, and strawberry, considering a final moisture content of 4% w/w. Normalized drying curves revealed a faster sublimation rate forbanana, intermediate for strawberry, and slowest for apple. Conversely, desorption curves showed a faster desorption rate for apple, intermediate for banana, and slower for strawberry. In each period, the order of the relevant kinetic coefficients corresponded to the Arrangement of the experimental curves.
Fil: Reale, Victor Adrian. 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: Demarchi, Silvana María. 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: Torrez Irigoyen, Ricardo Martin. 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
FREEZE-DRYING
MATHEMATICAL MODEL
SUBLIMATION
DESORPTION
FRUITS
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:11336/250199
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Modeling of Freeze-drying Kinetics for Apple, Banana, and StrawberryReale, Victor AdrianDemarchi, Silvana MaríaTorrez Irigoyen, Ricardo MartinFREEZE-DRYINGMATHEMATICAL MODELSUBLIMATIONDESORPTIONFRUITShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fresh apple, banana, and strawberry slices were frozen at -20°C and freeze-dried using a shelf temperature of 40°C. Theoretical expressions were developed to predict vapor transfer kinetics during both sublimation and desorption periods. For sublimation, a model that accounts for the increasing dried layer thickness was employed to predict the sublimation rate as a function of time. This model significantly improves upon the time equation found in literature without adding substantial complexity. For desorption period, an analytical solution of the unsteady-state diffusion equation was applied. Permeabilities were determined for the sublimation drying model at an absolute pressure of approximately 30 Pa. However, the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kineticcoefficient). In the desorption drying model, diffusion coefficients of vapor in the dried layer were on the order of 1×10-9 m²/s for pressures around 3-5 Pa. In both periods, the agreement between predicted and experimental values was highly satisfactory. A minimum freeze-drying time of 12, 6.8, and 8.7 hours, respectively, was calculated for apple, banana, and strawberry, considering a final moisture content of 4% w/w. Normalized drying curves revealed a faster sublimation rate forbanana, intermediate for strawberry, and slowest for apple. Conversely, desorption curves showed a faster desorption rate for apple, intermediate for banana, and slower for strawberry. In each period, the order of the relevant kinetic coefficients corresponded to the Arrangement of the experimental curves.Fil: Reale, Victor Adrian. 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: Demarchi, Silvana María. 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: Torrez Irigoyen, Ricardo Martin. 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; ArgentinaAuctores Publishers2024-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/250199Reale, Victor Adrian; Demarchi, Silvana María; Torrez Irigoyen, Ricardo Martin; Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry; Auctores Publishers; Journal of Nutrition and Food Processing; 7; 10-2024; 1-122637-8914CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.auctoresonline.org/article/modeling-of-freeze-drying-kinetics-for-apple-banana-and-strawberryinfo:eu-repo/semantics/altIdentifier/doi/10.31579/2637-8914/267info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:47Zoai:ri.conicet.gov.ar:11336/250199instacron: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:34982025-09-03 09:50:48.211CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
title Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
spellingShingle Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
Reale, Victor Adrian
FREEZE-DRYING
MATHEMATICAL MODEL
SUBLIMATION
DESORPTION
FRUITS
title_short Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
title_full Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
title_fullStr Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
title_full_unstemmed Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
title_sort Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry
dc.creator.none.fl_str_mv Reale, Victor Adrian
Demarchi, Silvana María
Torrez Irigoyen, Ricardo Martin
author Reale, Victor Adrian
author_facet Reale, Victor Adrian
Demarchi, Silvana María
Torrez Irigoyen, Ricardo Martin
author_role author
author2 Demarchi, Silvana María
Torrez Irigoyen, Ricardo Martin
author2_role author
author
dc.subject.none.fl_str_mv FREEZE-DRYING
MATHEMATICAL MODEL
SUBLIMATION
DESORPTION
FRUITS
topic FREEZE-DRYING
MATHEMATICAL MODEL
SUBLIMATION
DESORPTION
FRUITS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fresh apple, banana, and strawberry slices were frozen at -20°C and freeze-dried using a shelf temperature of 40°C. Theoretical expressions were developed to predict vapor transfer kinetics during both sublimation and desorption periods. For sublimation, a model that accounts for the increasing dried layer thickness was employed to predict the sublimation rate as a function of time. This model significantly improves upon the time equation found in literature without adding substantial complexity. For desorption period, an analytical solution of the unsteady-state diffusion equation was applied. Permeabilities were determined for the sublimation drying model at an absolute pressure of approximately 30 Pa. However, the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kineticcoefficient). In the desorption drying model, diffusion coefficients of vapor in the dried layer were on the order of 1×10-9 m²/s for pressures around 3-5 Pa. In both periods, the agreement between predicted and experimental values was highly satisfactory. A minimum freeze-drying time of 12, 6.8, and 8.7 hours, respectively, was calculated for apple, banana, and strawberry, considering a final moisture content of 4% w/w. Normalized drying curves revealed a faster sublimation rate forbanana, intermediate for strawberry, and slowest for apple. Conversely, desorption curves showed a faster desorption rate for apple, intermediate for banana, and slower for strawberry. In each period, the order of the relevant kinetic coefficients corresponded to the Arrangement of the experimental curves.
Fil: Reale, Victor Adrian. 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: Demarchi, Silvana María. 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: Torrez Irigoyen, Ricardo Martin. 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 Fresh apple, banana, and strawberry slices were frozen at -20°C and freeze-dried using a shelf temperature of 40°C. Theoretical expressions were developed to predict vapor transfer kinetics during both sublimation and desorption periods. For sublimation, a model that accounts for the increasing dried layer thickness was employed to predict the sublimation rate as a function of time. This model significantly improves upon the time equation found in literature without adding substantial complexity. For desorption period, an analytical solution of the unsteady-state diffusion equation was applied. Permeabilities were determined for the sublimation drying model at an absolute pressure of approximately 30 Pa. However, the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kineticcoefficient). In the desorption drying model, diffusion coefficients of vapor in the dried layer were on the order of 1×10-9 m²/s for pressures around 3-5 Pa. In both periods, the agreement between predicted and experimental values was highly satisfactory. A minimum freeze-drying time of 12, 6.8, and 8.7 hours, respectively, was calculated for apple, banana, and strawberry, considering a final moisture content of 4% w/w. Normalized drying curves revealed a faster sublimation rate forbanana, intermediate for strawberry, and slowest for apple. Conversely, desorption curves showed a faster desorption rate for apple, intermediate for banana, and slower for strawberry. In each period, the order of the relevant kinetic coefficients corresponded to the Arrangement of the experimental curves.
publishDate 2024
dc.date.none.fl_str_mv 2024-10
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/11336/250199
Reale, Victor Adrian; Demarchi, Silvana María; Torrez Irigoyen, Ricardo Martin; Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry; Auctores Publishers; Journal of Nutrition and Food Processing; 7; 10-2024; 1-12
2637-8914
CONICET Digital
CONICET
url http://hdl.handle.net/11336/250199
identifier_str_mv Reale, Victor Adrian; Demarchi, Silvana María; Torrez Irigoyen, Ricardo Martin; Modeling of Freeze-drying Kinetics for Apple, Banana, and Strawberry; Auctores Publishers; Journal of Nutrition and Food Processing; 7; 10-2024; 1-12
2637-8914
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.auctoresonline.org/article/modeling-of-freeze-drying-kinetics-for-apple-banana-and-strawberry
info:eu-repo/semantics/altIdentifier/doi/10.31579/2637-8914/267
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 Auctores Publishers
publisher.none.fl_str_mv Auctores Publishers
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 13.13397

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