Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions

Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water...

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Main Author: Mohammad Sirousazar
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2017-07-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/821
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spelling doaj-21992224ff2349b69f4e3429b3cb24912020-11-25T03:57:26ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2017-07-015658158510.24925/turjaf.v5i6.581-585.821540Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic SolutionsMohammad Sirousazar0Faculty of Chemical Engineering, Urmia University of Technology, P.O. Box 57155-419, UrmiaWater loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.http://www.agrifoodscience.com/index.php/TURJAF/article/view/821Osmotic dehydrationMass transferMathematical modelingCone-shaped fruit
collection DOAJ
language English
format Article
sources DOAJ
author Mohammad Sirousazar
spellingShingle Mohammad Sirousazar
Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions
Turkish Journal of Agriculture: Food Science and Technology
Osmotic dehydration
Mass transfer
Mathematical modeling
Cone-shaped fruit
author_facet Mohammad Sirousazar
author_sort Mohammad Sirousazar
title Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions
title_short Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions
title_full Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions
title_fullStr Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions
title_full_unstemmed Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions
title_sort approximate mathematical modeling of osmotic dehydration of cone-shaped fruits and vegetables in hypertonic solutions
publisher Turkish Science and Technology Publishing (TURSTEP)
series Turkish Journal of Agriculture: Food Science and Technology
issn 2148-127X
publishDate 2017-07-01
description Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.
topic Osmotic dehydration
Mass transfer
Mathematical modeling
Cone-shaped fruit
url http://www.agrifoodscience.com/index.php/TURJAF/article/view/821
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