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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2008

Autores

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

Revista

Título: Defect and Diffusion Forum

Páginas: 138-143

ISSN: 1012-0386

Editora: Trans Tech Publications Ltd

Indexação

ISI Proceedings

ISI Web of Science

Scopus

COMPENDEX

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias

Outras Informações

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