Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients

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dc.contributor.authorZuniga, Rommy N.
dc.contributor.authorPedreschi, Franco
dc.date.accessioned2025-01-20T23:56:38Z
dc.date.available2025-01-20T23:56:38Z
dc.date.issued2012
dc.description.abstractThe study of the equilibrium is needed not only for modeling of the osmotic process as a unit operation but also for a better understanding of the mass transfer mechanisms involved in this kind of systems. A true equilibrium state usually takes very long time to achieve; therefore, a pseudo-equilibrium state is often employed. Experimental pseudo-equilibrium states for water loss and solid gain during the osmotic dehydration of apple slices (5 x 50 x 50 mm(3)) at different osmotic syrup concentrations (30%, 40%, 50%, and 60% (w/w) of sucrose) were evaluated. Four empirical mathematical methods (Slopes, Azuara, Zugarramurdi and Lupin, and Equal concentration) were used in order to calculate the pseudo-equilibrium values obtained and then to compare them against to the experimental ones. Additionally, the effective diffusion coefficients for water and sucrose were calculated by using those pseudo-equilibrium values. Experimental pseudo-equilibrium values increased with concentration of the osmotic syrup, ranged between 24% and 56% for water loss and 11% and 28% for solid gain; the predicted pseudo-equilibrium values followed the same trend. The decreasing order of accuracy for pseudo-equilibrium values and effective diffusion coefficients, among the methodologies evaluated, was Equal concentration method > Azuara method > Slopes method > Zugarramurdi and Lupin method. Although the Equal concentration method has no theoretical accuracy, it is independent of the kinetic data presenting a higher advantage over the other three mathematical methods evaluated.
dc.fuente.origenWOS
dc.identifier.doi10.1007/s11947-011-0621-8
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-011-0621-8
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/95167
dc.identifier.wosidWOS:000309869900009
dc.issue.numero7
dc.language.isoen
dc.pagina.final2727
dc.pagina.inicio2717
dc.revistaFood and bioprocess technology
dc.rightsacceso restringido
dc.subjectOsmotic dehydration
dc.subjectWater loss
dc.subjectSolid gain
dc.subjectPseudo-equilibrium
dc.subjectDiffusivity
dc.subjectApple
dc.titleStudy of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients
dc.typeartículo
dc.volumen5
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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