scholarly journals Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics

2010 ◽  
pp. 47-55
Author(s):  
Gordana Koprivica ◽  
Nevena Misljenovic ◽  
Ljubinko Levic ◽  
Lidija Jevric ◽  
Bojana Filipcev
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Atmospheric Pressure ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Maximal Effect ◽  
Beet Molasses ◽  
Working Temperature ◽  
Sugar Beet Molasses ◽  
Mass Transfer Kinetics

The osmotic dehydration process of carrot in sugar beet molasses solutions (40, 60 and 80%), at three temperatures (45, 55 and 65?C) and atmospheric pressure, was studied. The main aim was to investigate the effects of immersion time, working temperature and molasses concentration on mass transfer kinetics during osmotic dehydration. The most important kinetic parameters were determined after 20, 40, 60, 90, 120, 180, 240 and 300 min of dehydration. Diffusion of water and solute was the most intensive during the first hour of the process and the maximal effect was observed during the first 3 hours of immersion. During the next two hours of dehydration, the process stagnated, which implied that the dehydration time can be limited to 3 hours.

scholarly journals Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics

2009 ◽  
pp. 145-154 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Ljubinko Levic ◽  
Bojana Filipcev ◽  
Tatjana Kuljanin
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Kinetic Parameters ◽  
Osmotic Dehydration ◽  
Solid Content ◽  
Transfer Coefficients ◽  
Red Cabbage ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Mass Transfer Kinetics

The paper describes a study of osmotic dehydration of red cabbage in sugar beet molasses of different concentrations (40, 60 and 80%) at 50?C and under atmospheric pressure. The best results were obtained at the sugar beet molasses of 80% as an osmotic medium. The most important kinetic parameters of the process were determined: water loss, solid uptake, weight reduction, normalized solid content and normalized moisture content. The kinetic parameters were determined after 1, 3 and 5 hours. Mass transfer coefficients were calculated using Hawkes and Flink's model and the results indicate that the diffusion of water and solids was the most intensive during the first three hours of dehydration.

scholarly journals Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

2012 ◽  
Vol 66 (5) ◽  
pp. 743-748 ◽  
Author(s):  
Vladimir Filipovic ◽  
Biljana Curcic ◽  
Milica Nicetin ◽  
Dragana Plavsic ◽  
Gordana Koprivica ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Osmotic Dehydration ◽  
Processed Meat ◽  
Beet Molasses ◽  
Microbiological Profile ◽  
Sugar Beet Molasses ◽  
Osmotic Solution ◽  
Two Temperatures ◽  
Pre Treatment

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of sodium chloride and sucrose), at two temperatures (4 and 22?C) at atmospheric pressure. The most significant parameters of mass transfer were determined after 300 minutes of the dehydration. The water activity (aw) values of the processed meat were determined, as well as the change of the microbiological profile between the fresh and dehydrated meat. At the temperature of 22?C the sugar beet molasses proved to be most suitable as an osmotic solution, despite the greater viscosity.

scholarly journals The possibility of increasing the antioxidant activity of celery root during osmotic treatment

2017 ◽  
Vol 82 (3) ◽  
pp. 253-265
Author(s):  
Milica Nicetin ◽  
Lato Pezo ◽  
Biljana Loncar ◽  
Vladimir Filipovic ◽  
Danijela Suput ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Beet ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Dry Matter Content ◽  
Ternary Solution ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Osmotic Treatment

Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50?C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35?C.

scholarly journals Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

2011 ◽  
pp. 91-100 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Tatjana Kuljanin ◽  
Marija Bodroza-Solarov ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Sugar Beet ◽  
Rate Constant ◽  
Arrhenius Equation ◽  
Osmotic Dehydration ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Peleg Model ◽  
The Relationship

The applicability of Peleg equation was examined for the description of mass transfer during osmotic dehydration (OD) of apple in sugar beet molasses. Mass transfer was investigated in terms of water loss (WL) and solid gain (SG), during OD in 40-80% sugar beet molasses solutions, at 45, 55 and 65?C. High regression coefficients obtained for Peleg constants (R2>0.975) indicate good fit to the experimental data. The Peleg rate constant varied from 0.144 to 0.785 (g/g i.s.w.) and from 2.006 to 4.436 (g/g i.s.w.) for WL and SG, respectively. The Peleg capacity constant varied from 1.142 to 1.553 (h g/g i.s.w.) and from 8.254 to 11.930 (h g/g i.s.w.) for WL and SG, respectively. The equilibrium WL? and SG? were estimated using the Peleg model. In addition, the activation energy (Ea) for WL and SG was determined from the relationship between the Peleg rate constant and Arrhenius equation.

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.

Optimization of Osmotic Dehydration of Apples in Sugar Beet Molasses

2013 ◽  
Vol 38 (4) ◽  
pp. 1705-1715 ◽  
Author(s):  
Gordana B. Koprivica ◽  
Lato L. Pezo ◽  
Biljana L. Ćurčić ◽  
Ljubinko B. Lević ◽  
Danijela Z. Šuput
Keyword(s):  
Sugar Beet ◽  
Osmotic Dehydration ◽  
Beet Molasses ◽  
Sugar Beet Molasses

scholarly journals Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2286
Author(s):  
Mohamed Ghellam ◽  
Oscar Zannou ◽  
Charis M. Galanakis ◽  
Turki M. S. Aldawoud ◽  
Salam A. Ibrahim ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Water Loss ◽  
Atmospheric Pressure ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Vacuum System ◽  
Pressure System ◽  
Solid Gain ◽  
Autumn Olive ◽  
Mass Transfer Kinetics

Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10−10 to 1.55 × 10−10 m2·s−1 for water loss and from 0.72 × 10−10 to 0.62 × 10−10 m2·s−1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.

scholarly journals Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses

2012 ◽  
Vol 16 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Nevena Misljenovic ◽  
Gordana Koprivica ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Biljana Curcic ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Treatment Time ◽  
Osmotic Dehydration ◽  
Matter Content ◽  
Fractional Factorial ◽  
Dry Matter Content ◽  
Optimum Conditions ◽  
Solid Gain ◽  
Beet Molasses ◽  
Sugar Beet Molasses

A Response Surface Methodology approach (RSM) was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3 and 5 h, at temperatures of 45, 55 and 65?C and molasses concentrations were 40, 60 and 80% (w/w). The used responses variables were: final dry matter content (DM), water loss (WL), solid gain (Sg), and water activity (aw). A Box and Behnken?s fractional factorial design (2 level-3 parameter) with 15 runs (1 block) was used for design of the experiment. DM, WL, Sg were significantly affected by all process variables (at 90-95% confidence level). The optimum conditions were determined by superimposing the contour plots, with the following response limiting values: DM 50-60%, WL 0.7- 0.8, Sg 0.08-0.09, and aw 0.84-0.86. The optimum conditions generated were: treatment time of 4h, temperature of 60?C, sugar concentration of 66% (w/w).

scholarly journals Changes in nutritive and textural quality of apple osmodehydrated in sugar beet molasses and saccharose solutions

2009 ◽  
pp. 35-46 ◽  
Author(s):  
Gordana Koprivica ◽  
Nevena Misljenovic ◽  
Ljubinko Levic ◽  
Vjera Pribis
Keyword(s):  
Sugar Beet ◽  
Nutritive Value ◽  
Osmotic Dehydration ◽  
Testing Machine ◽  
Quality Parameter ◽  
Beet Molasses ◽  
Instron Testing Machine ◽  
Maximum Cut ◽  
Sugar Beet Molasses ◽  
Textural Quality

The paper describes texture and mineral content of apple, osmotically dehydrated in sugar beet molasses as compared to apples treated in saccharose solution. Osmotic dehydration was conducted at constant temperature of 55?C and atmospheric pressure. During the experiment, the concentration of sugar beet molasses was varied 40 to 80%, the concentration of saccharose solutions was varied in the range of 30 to 70%, and the most important kinetic parametars of the osmotic dehydration, after 1, 3 and 5 hours of immersion were observed. During osmotic dehydration, in the samples which were treated in sugar beet molasses, the content of minerals was increased to a great extent that enhanced their nutritive value. Textural quality parameter was evaluated from the maximum cut force, tested at Instron testing machine. It was found that the samples dehydrated in saccharose solutions had a softer and more gentle texture - the maximum force load decreased threefold as compared to the other samples.

scholarly journals Osmotic dehydration of fish: principal component analysis

2014 ◽  
pp. 45-53
Author(s):  
Biljana Loncar ◽  
Lato Pezo ◽  
Ljubinko Levic ◽  
Vladimir Filipovic ◽  
Milica Nicetin ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Principal Component Analysis ◽  
Atmospheric Pressure ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Principal Component ◽  
Solid Gain ◽  
Beet Molasses ◽  
Osmotic Treatment ◽  
Font Color

Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables. [ Projekat Ministarstva nauke Republike Srbije, br. TR 31055] <br><br><font color="red"><b> This article has been retracted. Link to the retraction <u><a href="http://dx.doi.org/10.2298/APT1647105E">10.2298/APT1647105E</a><u></b></font>

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