Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries

MARIELA BEATRIZ MALDONADO; GONZÁLES PACHECO JUAN IGNACIO

Helyon

Elsiever

Año: 2022 vol. 8 p. 1 - 9

2405-8440

The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydrationwas quantified by means of a mathematical model based on Fick´s second law. The average effectivediffusion coefficient for soluble solids in skin and flesh are 5.37 1011 m2∕s and 1.24 1010 m2∕s. Whereas, forwater in skin and flesh are 9.27 1009 m2∕s and 5.48 1008 m2∕s. A significant difference for water diffusioncoefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion betweenspecies and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders ofmagnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecularweight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin arebetween 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possiblydue to the barrier effect exerted by the cherry skin.