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Mass transfer kinetics and regressionalâdesirability optimisation during osmotic dehydration of pumpkin, kiwi and pear
- Arballo, Javier R., Bambicha, Ruth R., CampaÃ±one, Laura A., Agnelli, Miriam E., Mascheroni, Rodolfo H.
- International journal of food science & technology 2012 v.47 no.2 pp. 306-314
- algorithms, drying, equations, fruits, linear models, mass transfer, pears, pumpkins, sucrose, weight loss, United States
- Mass transfer kinetics and optimisation of osmotic dehydration (OD) of fruits and vegetables with diverse structures were studied. Different concentrations of sucrose (20â60âÂ°Brix) and process times (0â24âh) were used. Mageeâs model was appropriate for predicting water loss (WL), while Azuaraâs model fitted well solids gain (SG) data and represented more accurately the evolution of the complete process close to equilibrium. Polynomial equations for each kinetic variable [WL, SG and weight reduction (WR) â for pumpkin, kiwi and pear] using multiple linear regression were fitted for a selected range of experimental data (30â240âmin, 20â60âÂ°Brix). A complete solution algorithm for desirability function was coded in MatlabÂ® 7.2 (Mathworks, Natick, MA, USA) with the aim to optimise osmotic dehydration process in terms of WL, SG and WR; optimal conditions were found for each fruit. Besides, an optimal common zone was identified for OD corresponding to process time from 114 to 240âmin and sucrose concentration from 54 to 60âÂ°Brix.