Modeling Flavor Release from Aqueous Sucrose Solutions, Using Mass Transfer and Partition Coefficients

2000 ◽  
Vol 48 (4) ◽  
pp. 1278-1284 ◽  
Author(s):  
Denise F. Nahon ◽  
Marcus Harrison ◽  
Jacques P. Roozen
Keyword(s):  
Mass Transfer ◽  
Partition Coefficients ◽  
Flavor Release ◽  
Sucrose Solutions

scholarly journals Mathematical modelling of the osmotic dehydration of physalis

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Fernanda Rosa Assis ◽  
Rui Manuel Santos Costa de Morais ◽  
Alcina Maria Miranda Bernardo de Morais
Keyword(s):  
Mass Transfer ◽  
Atmospheric Pressure ◽  
Osmotic Dehydration ◽  
Mass Ratio ◽  
Promising Alternative ◽  
Sucrose Solutions ◽  
Mass Transfer Kinetics ◽  
Osmotic Agent ◽  
Effective Diffusivities ◽  
Best Fit

Abstract Physalis was osmotically dehydrated with 60 °Bx sucrose or sorbitol solutions at 60 °C and with a mass ratio of sample to solution of 1:4, at atmospheric pressure or under vacuum at 150 mbar. The Crank’s, Peleg’s and Page’s models were tested to describe the mass transfer kinetics for water loss (WL) and solids gain (SG). The effective diffusivities of both water and solute were around 10-11 m2 s-1 under all conditions. Peleg’s model presented the best fit. The use of sorbitol as the osmotic agent resulted in an increase in the WL rate. In experiments with sucrose solutions, a higher WL was obtained under vacuum than at atmospheric pressure. The SG was particularly low during osmotic dehydration. Thus, the use of sorbitol as the osmotic agent was shown to be a promising alternative to sucrose.

Dynamic Flavor Release from Sucrose Solutions

2003 ◽  
Vol 51 (17) ◽  
pp. 5058-5066 ◽  
Author(s):  
Swen Rabe ◽  
Ulrich Krings ◽  
Ralf G. Berger
Keyword(s):  
Flavor Release ◽  
Sucrose Solutions

Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCl/Sucrose Solutions

LWT ◽  
1999 ◽  
Vol 32 (6) ◽  
pp. 327-332 ◽  
Author(s):  
T. Lucas ◽  
J. Francois ◽  
P. Bohuon ◽  
A.L. Raoult-Wack
Keyword(s):  
Mass Transfer ◽  
Cold Storage ◽  
Factors Influencing ◽  
Sucrose Solutions

Effective Diffusion Coefficients during Osmotic Dehydration of Vegetables with Different Initial Porosity

2006 ◽  
Vol 258-260 ◽  
pp. 575-585
Author(s):  
Luis Mayor ◽  
Ramón Moreira ◽  
Francisco Chenlo ◽  
Alberto M. Sereno
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Effective Diffusion ◽  
Food Material ◽  
Transfer Rates ◽  
Sodium Chloride Solutions ◽  
Effective Coefficients ◽  
Sucrose Solutions ◽  
Diffusional Model ◽  
Transfer Mechanisms

Chesnut and pumpkin fruits were dehydrated with osmotic solutions of sucrose and NaCl at 25°C. These food materials have different structure, composition and porosity. Water loss and solids gain kinetics were experimentally determined and modeled using a diffusional model. In spite of the several mass transfer mechanisms taking place along with diffusion during osmotic dehydration, the modeling was satisfactory and involved effective coefficients of diffusion useful to quantify the different mass transfer fluxes. Water and sucrose transfer rates during osmotic dehydration with sucrose solutions are independent on the initial food material characteristics; however they seem to be related with the permeability of these components to a sucrose layer formed in the surface of the samples. In the case of osmotic dehydration with sodium chloride solutions, the coefficients of diffusion show a dependence on food material characteristic and higher values of these coefficients for pumpkin (more porous material) were found.

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