Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process

Autores
Arballo, Javier Ramiro; Campañone, Laura Analia; Mascheroni, Rodolfo Horacio
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The heat and mass transfer during the combined process of osmotic–microwave drying (OD-MWD) of fruits was studied theoretically and experimentally through modeling and numerical simulation. With the aim of describing the transport phenomena involved in the combined dehydration process, the mass and energy microscopic balances were set out. For the first step (OD), two models with different levels of complexity were proposed, an osmotic–diffusive and a countercurrent flow diffusive model. For MWD, the energy and mass balances were solved, using moisture- and temperature-dependent properties; inner heat generation due to transformation of the electromagnetic energy was accounted for by using the approximation of Lambert's law. The numerical solution obtained from OD was incorporated as initial values for the simulation of MWD. The model validation was satisfactorily carried out in pears, both fresh and osmodehydrated for 2 h in sucrose solutions and then irradiated in a microwave oven at 500 W. From the results it was observed that a higher dehydration rate was reached during microwave drying when the fruits were pretreated with 40 and 60°Brix sucrose solution.
Fil: Arballo, Javier Ramiro. 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: Campañone, Laura Analia. 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: 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
Fruits
Mathematical modeling
Osmotic-microwave drying
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:11336/107809
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/107809
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration ProcessArballo, Javier RamiroCampañone, Laura AnaliaMascheroni, Rodolfo HoracioFruitsMathematical modelingOsmotic-microwave dryinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The heat and mass transfer during the combined process of osmotic–microwave drying (OD-MWD) of fruits was studied theoretically and experimentally through modeling and numerical simulation. With the aim of describing the transport phenomena involved in the combined dehydration process, the mass and energy microscopic balances were set out. For the first step (OD), two models with different levels of complexity were proposed, an osmotic–diffusive and a countercurrent flow diffusive model. For MWD, the energy and mass balances were solved, using moisture- and temperature-dependent properties; inner heat generation due to transformation of the electromagnetic energy was accounted for by using the approximation of Lambert's law. The numerical solution obtained from OD was incorporated as initial values for the simulation of MWD. The model validation was satisfactorily carried out in pears, both fresh and osmodehydrated for 2 h in sucrose solutions and then irradiated in a microwave oven at 500 W. From the results it was observed that a higher dehydration rate was reached during microwave drying when the fruits were pretreated with 40 and 60°Brix sucrose solution.Fil: Arballo, Javier Ramiro. 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: Campañone, Laura Analia. 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: 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; ArgentinaTaylor & Francis2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/107809Arballo, Javier Ramiro; Campañone, Laura Analia; Mascheroni, Rodolfo Horacio; Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process; Taylor & Francis; Drying Technology; 30; 4; 3-2012; 404-4150737-39371532-2300CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2011.645100info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/07373937.2011.645100info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:12:06Zoai:ri.conicet.gov.ar:11336/107809instacron: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 13:12:06.904CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
title Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
spellingShingle Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
Arballo, Javier Ramiro
Fruits
Mathematical modeling
Osmotic-microwave drying
title_short Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
title_full Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
title_fullStr Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
title_full_unstemmed Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
title_sort Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
dc.creator.none.fl_str_mv Arballo, Javier Ramiro
Campañone, Laura Analia
Mascheroni, Rodolfo Horacio
author Arballo, Javier Ramiro
author_facet Arballo, Javier Ramiro
Campañone, Laura Analia
Mascheroni, Rodolfo Horacio
author_role author
author2 Campañone, Laura Analia
Mascheroni, Rodolfo Horacio
author2_role author
author
dc.subject.none.fl_str_mv Fruits
Mathematical modeling
Osmotic-microwave drying
topic Fruits
Mathematical modeling
Osmotic-microwave drying
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 heat and mass transfer during the combined process of osmotic–microwave drying (OD-MWD) of fruits was studied theoretically and experimentally through modeling and numerical simulation. With the aim of describing the transport phenomena involved in the combined dehydration process, the mass and energy microscopic balances were set out. For the first step (OD), two models with different levels of complexity were proposed, an osmotic–diffusive and a countercurrent flow diffusive model. For MWD, the energy and mass balances were solved, using moisture- and temperature-dependent properties; inner heat generation due to transformation of the electromagnetic energy was accounted for by using the approximation of Lambert's law. The numerical solution obtained from OD was incorporated as initial values for the simulation of MWD. The model validation was satisfactorily carried out in pears, both fresh and osmodehydrated for 2 h in sucrose solutions and then irradiated in a microwave oven at 500 W. From the results it was observed that a higher dehydration rate was reached during microwave drying when the fruits were pretreated with 40 and 60°Brix sucrose solution.
Fil: Arballo, Javier Ramiro. 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: Campañone, Laura Analia. 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: 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 The heat and mass transfer during the combined process of osmotic–microwave drying (OD-MWD) of fruits was studied theoretically and experimentally through modeling and numerical simulation. With the aim of describing the transport phenomena involved in the combined dehydration process, the mass and energy microscopic balances were set out. For the first step (OD), two models with different levels of complexity were proposed, an osmotic–diffusive and a countercurrent flow diffusive model. For MWD, the energy and mass balances were solved, using moisture- and temperature-dependent properties; inner heat generation due to transformation of the electromagnetic energy was accounted for by using the approximation of Lambert's law. The numerical solution obtained from OD was incorporated as initial values for the simulation of MWD. The model validation was satisfactorily carried out in pears, both fresh and osmodehydrated for 2 h in sucrose solutions and then irradiated in a microwave oven at 500 W. From the results it was observed that a higher dehydration rate was reached during microwave drying when the fruits were pretreated with 40 and 60°Brix sucrose solution.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
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/11336/107809
Arballo, Javier Ramiro; Campañone, Laura Analia; Mascheroni, Rodolfo Horacio; Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process; Taylor & Francis; Drying Technology; 30; 4; 3-2012; 404-415
0737-3937
1532-2300
CONICET Digital
CONICET
url http://hdl.handle.net/11336/107809
identifier_str_mv Arballo, Javier Ramiro; Campañone, Laura Analia; Mascheroni, Rodolfo Horacio; Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process; Taylor & Francis; Drying Technology; 30; 4; 3-2012; 404-415
0737-3937
1532-2300
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2011.645100
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/07373937.2011.645100
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 Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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_ 1842980628006436864
score 12.993085

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