Effect of temperature and volume changes on effective diffusivities of sucrose and NaCl during osmotic dehydration of vegetable tissue

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2008

Autores

Mayor, L (Autor) Outra; J.M.P.Q. Delgado (Autor) FEUP; M. Vázquez da Silva (Autor) FEUP; A. M. Sereno (Autor) FEUP; Maria do Pilar Gonçalves (Autor) FEUP

Ata de Conferência Internacional

Título: DIFFUSION IN SOLIDS AND LIQUIDS III

Páginas: 138-143

3rd International Conference on Diffusion in Solids and Liquids

Algarve, PORTUGAL, JUL 04-06, 2007

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 1 Citação

Outras Informações

ID Authenticus: P-004-313

DOI: 10.4028/www.scientific.net/ddf.273-276.138

Abstract (EN): Osmotic dehydration of pumpkin (Cucurbita pepo, L.) fruits was carried out with binary solutions of sucrose and NaCl at different temperatures and solute concentrations. Water loss and solids gain kinetics were experimentally determined and fitted using a diffusional model. Pumpkins samples were considered as finite cylinders and the analytical solution of the unsteady diffusion equation was used considering the external resistance to the mass transfer negligible. The influence of shrinkage and temperature on the effective diffusion coefficients was also assessed in this work.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6