INVESTIGADORES
CAMPAÑONE Laura Analia
artículos
Título:
Mass transfer kinetics and regressional-desirability optimisation during osmotic dehydration of pumpkin, kiwi and pear
Autor/es:
ARBALLO J.R; BAMBICHA, RUTH; CAMPAÑONE LAURA A.; AGNELLI M.; MASCHERONI RODOLFO H.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2012 p. 306 - 314
ISSN:
0950-5423
Resumen:
Mass transfer kinetics and optimisation of osmotic dehydration (OD) of fruits and vegetables with diverse
structures were studied. Different concentrations of sucrose (2060 Brix) and process times (024 h) were
used. Magees model was appropriate for predicting water loss (WL), while Azuaras model fitted well solids
gain (SG) data and represented more accurately the evolution of the complete process close to equilibrium.
Polynomial equations for each kinetic variable [WL, SG and weight reduction (WR) for pumpkin, kiwi and
pear] using multiple linear regression were fitted for a selected range of experimental data (30240 min,
2060 Brix). A complete solution algorithm for desirability function was coded in Matlab 7.2 (Mathworks,
Natick, MA, USA) with the aim to optimise osmotic dehydration process in terms of WL, SG and WR;
optimal conditions were found for each fruit. Besides, an optimal common zone was identified for OD
corresponding to process time from 114 to 240 min and sucrose concentration from 54 to 60 Brix.