Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

Autores
Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Quintero Ramos, Armando
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick's second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick's second law estimated water diffusion coefficient values between 4.96×10-9 and 2.43×10-8 m2 s-1. These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.
Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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
Fil: Quintero Ramos, Armando. Universidad Autónoma de Chihuahua; México
Materia
Diffusion Coefficients
Drying Kinetics
Mathematical Modeling
Nectarines
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:11336/50182
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated NectarinesRodriguez, Maria MarcelaMascheroni, Rodolfo HoracioQuintero Ramos, ArmandoDiffusion CoefficientsDrying KineticsMathematical ModelingNectarinesOsmotic Dehydrationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick's second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick's second law estimated water diffusion coefficient values between 4.96×10-9 and 2.43×10-8 m2 s-1. These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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; ArgentinaFil: Quintero Ramos, Armando. Universidad Autónoma de Chihuahua; MéxicoDe Gruyter2015-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50182Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Quintero Ramos, Armando; Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines; De Gruyter; International Journal Of Food Engineering; 11; 4; 8-2015; 533-5451556-3758CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/view/j/ijfe.2015.11.issue-4/ijfe-2014-0329/ijfe-2014-0329.xmlinfo:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2014-0329info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:07:51Zoai:ri.conicet.gov.ar:11336/50182instacron: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:34982025-09-10 13:07:51.91CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
title Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
spellingShingle Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
Rodriguez, Maria Marcela
Diffusion Coefficients
Drying Kinetics
Mathematical Modeling
Nectarines
Osmotic Dehydration
title_short Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
title_full Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
title_fullStr Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
title_full_unstemmed Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
title_sort Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
dc.creator.none.fl_str_mv Rodriguez, Maria Marcela
Mascheroni, Rodolfo Horacio
Quintero Ramos, Armando
author Rodriguez, Maria Marcela
author_facet Rodriguez, Maria Marcela
Mascheroni, Rodolfo Horacio
Quintero Ramos, Armando
author_role author
author2 Mascheroni, Rodolfo Horacio
Quintero Ramos, Armando
author2_role author
author
dc.subject.none.fl_str_mv Diffusion Coefficients
Drying Kinetics
Mathematical Modeling
Nectarines
Osmotic Dehydration
topic Diffusion Coefficients
Drying Kinetics
Mathematical Modeling
Nectarines
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 The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick's second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick's second law estimated water diffusion coefficient values between 4.96×10-9 and 2.43×10-8 m2 s-1. These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.
Fil: Rodriguez, Maria Marcela. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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
Fil: Quintero Ramos, Armando. Universidad Autónoma de Chihuahua; México
description The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick's second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick's second law estimated water diffusion coefficient values between 4.96×10-9 and 2.43×10-8 m2 s-1. These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.
publishDate 2015
dc.date.none.fl_str_mv 2015-08
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/11336/50182
Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Quintero Ramos, Armando; Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines; De Gruyter; International Journal Of Food Engineering; 11; 4; 8-2015; 533-545
1556-3758
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50182
identifier_str_mv Rodriguez, Maria Marcela; Mascheroni, Rodolfo Horacio; Quintero Ramos, Armando; Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines; De Gruyter; International Journal Of Food Engineering; 11; 4; 8-2015; 533-545
1556-3758
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.degruyter.com/view/j/ijfe.2015.11.issue-4/ijfe-2014-0329/ijfe-2014-0329.xml
info:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2014-0329
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
dc.publisher.none.fl_str_mv De Gruyter
publisher.none.fl_str_mv De Gruyter
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 12.993085

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