Description of Guava Osmotic Dehydration Using a Three-Dimensional Analytical Diffusion Model

The mass migrations during osmotic dehydration of guava were studied. Parallelepiped shaped slices were dipping in syrup of distilled water and sucrose with two concentrations and two temperatures. It was supposed that a three-dimensional diffusion model with boundary condition of the first kind sat...

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Published in:Journal of food processing 2014-11, Vol.2014, p.1-7
Main Authors: da Silva, Wilton Pereira, e Silva, Cleide M. D. P. S., Aires, Kalina Lígia Cavalcante de Almeida Farias
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Language:English
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description The mass migrations during osmotic dehydration of guava were studied. Parallelepiped shaped slices were dipping in syrup of distilled water and sucrose with two concentrations and two temperatures. It was supposed that a three-dimensional diffusion model with boundary condition of the first kind satisfactorily describes the mass migrations and that the volume and effective mass diffusivities can be assumed constant during the process. The effective mass diffusivities were determined by coupling the three-dimensional analytical solution of the diffusion equation with an optimizer based on the inverse method. The proposed model well described the kinetics of water and sucrose migrations and enabled determining the mass distributions (water and sucrose) within the product at any instant.
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