Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum

Autores
Ferrari, Cristhiane C.; Arballo, Javier Ramiro; Mascheroni, Rodolfo Horacio; Hubinger, Miriam D.
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.
Fil: Ferrari, Cristhiane C.. Universidade Estadual de Campinas; Brasil
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: 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: Hubinger, Miriam D.. Universidade Estadual de Campinas; Brasil
Materia
Cucumis melo L.
Effective diffusivity
Hdrodynamic model
Pulsed vacuum osmotic dehydration
Stress at rupture
Sucrose solution
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:11336/109774
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/109774
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuumFerrari, Cristhiane C.Arballo, Javier RamiroMascheroni, Rodolfo HoracioHubinger, Miriam D.Cucumis melo L.Effective diffusivityHdrodynamic modelPulsed vacuum osmotic dehydrationStress at ruptureSucrose solutionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.Fil: Ferrari, Cristhiane C.. Universidade Estadual de Campinas; BrasilFil: 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: 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: Hubinger, Miriam D.. Universidade Estadual de Campinas; BrasilWiley Blackwell Publishing, Inc2011-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109774Ferrari, Cristhiane C.; Arballo, Javier Ramiro; Mascheroni, Rodolfo Horacio; Hubinger, Miriam D.; Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 2; 2-2011; 436-4430950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2010.02510.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02510.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:50:46Zoai:ri.conicet.gov.ar:11336/109774instacron: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 14:50:46.428CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
title Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
spellingShingle Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
Ferrari, Cristhiane C.
Cucumis melo L.
Effective diffusivity
Hdrodynamic model
Pulsed vacuum osmotic dehydration
Stress at rupture
Sucrose solution
title_short Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
title_full Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
title_fullStr Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
title_full_unstemmed Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
title_sort Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
dc.creator.none.fl_str_mv Ferrari, Cristhiane C.
Arballo, Javier Ramiro
Mascheroni, Rodolfo Horacio
Hubinger, Miriam D.
author Ferrari, Cristhiane C.
author_facet Ferrari, Cristhiane C.
Arballo, Javier Ramiro
Mascheroni, Rodolfo Horacio
Hubinger, Miriam D.
author_role author
author2 Arballo, Javier Ramiro
Mascheroni, Rodolfo Horacio
Hubinger, Miriam D.
author2_role author
author
author
dc.subject.none.fl_str_mv Cucumis melo L.
Effective diffusivity
Hdrodynamic model
Pulsed vacuum osmotic dehydration
Stress at rupture
Sucrose solution
topic Cucumis melo L.
Effective diffusivity
Hdrodynamic model
Pulsed vacuum osmotic dehydration
Stress at rupture
Sucrose solution
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 vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.
Fil: Ferrari, Cristhiane C.. Universidade Estadual de Campinas; Brasil
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: 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: Hubinger, Miriam D.. Universidade Estadual de Campinas; Brasil
description The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.
publishDate 2011
dc.date.none.fl_str_mv 2011-02
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/11336/109774
Ferrari, Cristhiane C.; Arballo, Javier Ramiro; Mascheroni, Rodolfo Horacio; Hubinger, Miriam D.; Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 2; 2-2011; 436-443
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109774
identifier_str_mv Ferrari, Cristhiane C.; Arballo, Javier Ramiro; Mascheroni, Rodolfo Horacio; Hubinger, Miriam D.; Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 2; 2-2011; 436-443
0950-5423
1365-2621
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://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2010.02510.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02510.x
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1846083032524521472
score 13.22299

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