Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

• Published in: Ciência rural 2017-01, Vol.47 (8)
• Main Authors: de Lima Coimbra, Livia Muritiba Pereira, de Arruda, Hayanna Adlley Santos, de Castro Lima Machado, Erilane, Salgado, Silvana Magalhaes, de Albuquerque, Sonia Sousa Melo Cavalcanti, Andrade, Samara Alvachian Cardoso
• Format: Article
• Language: English
• Subjects: AGRONOMY; Coefficients; Commercialization; Dehydration; Diffusion; diffusion coefficient; Equilibrium; Food; Fruits; Kinetics; Manilkara zapota; mass transfer; Moisture content; Osmosis; osmotic dehydration; Permeability; sapodilla; Submerging; Sucrose; Sugar; Tropical environment; Tropical environments; Water loss
• ISSN: 0103-8478; 1678-4596; 0103-8478; 1678-4596
• DOI: 10.1590/0103-8478cr20150924

Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P