文章基本信息

标题：Description of Guava Osmotic Dehydration Using a Three-Dimensional Analytical Diffusion Model
本地全文：下载
作者：Wilton Pereira da Silva ; Cleide M. D. P. S. e Silva ; Kalina Lígia Cavalcante de Almeida Farias Aires 等
期刊名称：Journal of Food Processing
印刷版ISSN：2356-7384
出版年度：2014
卷号：2014
DOI：10.1155/2014/157427
出版社：Hindawi Publishing Corporation
摘要：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.