Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies

The aim of this study was to analyze the impact of osmotic solutions and temperature on the osmotic dehydration (OD) of two cultivars of kiwiberry. OD was carried out in sucrose, xylitol and maltitol solutions at 30 °C and 50 °C, respectively. The process of osmotic dehydration was described by the...

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Autores principales: Bialik, Michał, Wiktor, Artur, Latocha, Piotr, Gondek, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6099394/
https://www.ncbi.nlm.nih.gov/pubmed/29786667
http://dx.doi.org/10.3390/molecules23051236
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author Bialik, Michał
Wiktor, Artur
Latocha, Piotr
Gondek, Ewa
author_facet Bialik, Michał
Wiktor, Artur
Latocha, Piotr
Gondek, Ewa
author_sort Bialik, Michał
collection PubMed
description The aim of this study was to analyze the impact of osmotic solutions and temperature on the osmotic dehydration (OD) of two cultivars of kiwiberry. OD was carried out in sucrose, xylitol and maltitol solutions at 30 °C and 50 °C, respectively. The process of osmotic dehydration was described by the means of water loss (WL), solid gain (SG), weight reduction (WR), and water content changes. Moreover, dehydration was described by mathematical models often used in the literature. The highest WL, WR and SG values were observed for samples treated by xylitol and maltitol at 50 °C. The statistical analysis of the mathematical modelling of the process showed that in most cases, the Peleg’s equation exhibits better fitting for the experimental data.
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spelling pubmed-60993942018-11-13 Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies Bialik, Michał Wiktor, Artur Latocha, Piotr Gondek, Ewa Molecules Article The aim of this study was to analyze the impact of osmotic solutions and temperature on the osmotic dehydration (OD) of two cultivars of kiwiberry. OD was carried out in sucrose, xylitol and maltitol solutions at 30 °C and 50 °C, respectively. The process of osmotic dehydration was described by the means of water loss (WL), solid gain (SG), weight reduction (WR), and water content changes. Moreover, dehydration was described by mathematical models often used in the literature. The highest WL, WR and SG values were observed for samples treated by xylitol and maltitol at 50 °C. The statistical analysis of the mathematical modelling of the process showed that in most cases, the Peleg’s equation exhibits better fitting for the experimental data. MDPI 2018-05-22 /pmc/articles/PMC6099394/ /pubmed/29786667 http://dx.doi.org/10.3390/molecules23051236 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bialik, Michał
Wiktor, Artur
Latocha, Piotr
Gondek, Ewa
Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
title Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
title_full Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
title_fullStr Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
title_full_unstemmed Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
title_short Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
title_sort mass transfer in osmotic dehydration of kiwiberry: experimental and mathematical modelling studies
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6099394/
https://www.ncbi.nlm.nih.gov/pubmed/29786667
http://dx.doi.org/10.3390/molecules23051236
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AT latochapiotr masstransferinosmoticdehydrationofkiwiberryexperimentalandmathematicalmodellingstudies
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