Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube
محورهای موضوعی : food microbiology
V. Solgi
1
(MSc Student of the Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.)
M. Khavarpour
2
(Assistant Professor of the Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.)
P. Ariaii
3
(Associate Professor of the Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran)
کلید واژه: Effective Diffusivity, Jujube, Mass Transfer Kinetics, Osmotic Dehydration,
چکیده مقاله :
Osmotic dehydration of jujube slices was performed to evaluate the influence of solution temperature (30, 40 and 50°C), sucrose concentration (40, 45 and 50% w/v) and sample to solution ratio (1:10, 1:15 and 1:20) on mass transfer kinetics. Modeling of mass transfer kinetics for water loss and solid gain were carried out using Magee, Azuara and Peleg models. Effective moisture and solid diffusivities and activation energy were also determined. The results showed that an increase in sucrose concentration as well as solution temperature led to an increase in water loss and solid gain of jujube samples during osmotic dehydration. Azuara model was the most suitable model to describe the osmotic drying process for both moisture loss and solid gain because of high R2 values and small values of RMSE and SSE. The effective moisture and solid diffusivities ranged from 2.734 to 5.617×10− 10 and 3.0828 to 5.964×10−10 m2/s, respectively. The results indicated that osmotic solution concentration has a reverse relationship with moisture and solid activation energy.
Aires, K. L. C., da Silva, W. P., de Farias Aires, J. E., da Silva Júnior, A. F., & Silva, C. M. (2018). Apple osmotic dehydration described by three-dimensional numerical solution of the diffusion equation. Drying Technology, 1-12.
Akbarian, M., Ghanbarzadeh, B., Sowti, M. & Dehghannya, J. (2015). Effects of Pectin‐CMC‐Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot‐Air Dried Quince Slices. Journal of Food Processing and Preservation, 39, 260-269.
Araya-Farias, M., Macaigne, O. & Ratti, C. (2014). On the development of osmotically dehydrated seabuckthorn fruits: Pretreatments, osmotic dehydration, postdrying techniques, and nutritional quality. Drying Technology, 32, 813-819.
Azarpazhooh, E. & Ramaswamy, H. S. (2009). Evaluation of diffusion and Azuara models for mass transfer kinetics during microwave-osmotic dehydration of apples under continuous flow medium-spray conditions. Drying Technology, 28, 57-67.
Azuara, E., Cortes, R., Garcia, H. S. & Beristain, C. I. (1992). Kinetic model for osmotic dehydration and its relationship with Fick's second law. International Journal of Food Science and Technology, 27, 409-418.
Barbosa Júnior, J. L., Cordeiro Mancini, M. & Hubinger, M. D. (2013). Mass transfer
kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions. International Journal of Food Science and Technology, 48, 2463-2473.
Chen, Q., Bi, J., Wu, X., Yi, J., Zhou, L. & Zhou,Y. (2015). Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short-and medium-wave infrared radiation. LWT-Food Science and Technology, 64, 759-766.
Choi, S. H., Ahn, J. B., Kozukue, N., Levin, C. E. & Friedman, M. (2011). Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea. Journal of Agricaltural and Food Chemistry, 59, 6594-6604.
Collignan, A., Bohuon, Ph., Deumier, F. & Poligne, I. (2001). Osmotic treatment of fish and meat products. Journal of Food Engineering, 49, 153-162.
Cordeiro Mancini, M. & Hubinger, M. D. (2013). Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions. International Journal of Food Science and Technology, 48, 2463-2473.
Crank, J. (1975). The Mathematics of Diffusion: 2d Ed.; Clarendon Press.
Dehghannya, J., Gorbani, R. & Ghanbarzadeh, B. (2017). Influence of combined pretreatments on color parameters during convective drying of Mirabelle plum (Prunus domestica subsp. syriaca). Heat and Mass Transfer, 53, 2425-2433.
Dehghannya, J., Hosseinlar, S. H. & Heshmati, M.K. (2018). Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science and Emerging Thecnologies, 45, 132-151.
de Mendonça, K.S., Correa, J. L. G., de Jesus Junqueira, J. R., Pereira, M. C. A. & Vilela, M. B. (2016). Optimization of osmotic dehydration of yacon slices. Drying Technology, 34, 386-394.
da Silva Júnior, A. F., da Silva, W. P., da Farias Aires, J. E., Aires, K. L. & de Castro, D. S. (2017). Osmotic dehydration kinetics of banana slices considering variable diffusivities and shrinkage. International Journal of Food Properties, 20, 1313-1325.
Germer, S.P.M., Morgano, M. A., da Silva, M. G., Silveira, N. F. A. & Souza, E. C. G. (2016). Effect of reconditioning and reuse of sucrose syrup in quality properties and retention of nutrients in osmotic dehydration of guava. Drying Technology, 34, 997-1008.
Goyal, R., Sharma, P. L. & Singh, M. (2011). Possible attenuation of nitric oxide expression in anti-inflammatory effect of Ziziphus jujuba in rat. Journal of Natural Medicines, 65, 514-518.
Heredia, A. & Andrés, A. (2008). Mathematical equations to predict mass fluxes and compositional changes during osmotic dehydration of cherry tomato halves. Drying Technology, 26, 873-883.
Koprivica, G.B., Pezo, L. L., Curcic, B.L., Levic, L. B. & Šuput, D. Z. (2014). Optimization of osmotic dehydration of apples in sugar beet molasses. Journal of Food Processing and Preservation, 38, 1705-1715.
Lemus-Mondaca, R., Miranda, M., Grau, A., Briones, V., Villalobos, R. & Vega-Galvez, A. (2009). Effect of osmotic pretreatment on hot air drying kinetics and quality of Chilean papaya (Carica pubescens). Drying Technology, 27, 1105-1115.
Lemus‐Mondaca, R., Noma, S., Noriyuki, I., Shimoda, M. & Perez-Won, M. (2015). Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens) Slices. Journal of Food Processing and Preservation, 39, 1889-1897.
Magee, T., Hassaballah, A. & Murphy, W. (1983). Internal mass transfer during osmotic dehydration of apple slices in sugar solutions. Irish Journal of Food Science and Technology, 7(2), 147-155.
Mayor, L., Moreira, R., Chenlo, F. & Sereno, A. M. (2007). Osmotic dehydration kinetics of pumpkin fruits using ternary solutions of sodium chloride and sucrose. Drying Technology, 25(10), 1749-1758.
Misljenovic, N. M., Koprivica, G. B., Jevric, L. R. & Levic, L. J. B. (2011). Mass transfer kinetics during osmotic dehydration of carrot cubes in sugar beet molasses. Romanian Biotechnological Letters, 16(6), 6790-6799.
Oladele, A. & Odedeji, J. (2008). Osmotic dehydration of catfish (Hemisynodontis membranaceus): effect of temperature and time. Pakistan Journal of Nutrition, 7, 57-61.
Ozen, B. F., Dock, L. L., Ozdemir, M. & Floros, J. D. (2002). Processing factors affecting the osmotic dehydration of diced green peppers. International Journal of Food Science and Technology, 37, 497-502.
Peleg, M. (1988). An empirical model for the description of moisture sorption curves. Journal of Food Science, 53(4), 1216-1217.
Pereira, L. M., Ferrari, C. C., Mastrantonio, S. D. S., Rodrigues, A. C. & Hubinger, M. D. (2006). Kinetic aspects, texture, and color evaluation of some tropical fruits during osmotic dehydration. Drying Technology, 24, 475-484.
Rodriguez, A., Garcia, M. A. & Campañone, L. A. (2016). Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration. Drying Technology, 34(6), 635-644.
Waliszewski, K., Delgado, J. & García, M. (2002). Equilibrium concentration and water and sucrose diffusivity in osmotic dehydration of pineapple slabs. Drying Technology, 20(2), 527-538.
Wang, R., Ding, Sh., Zhao, D., Wang, Zh., Wu, J. & Hu, X. (2016). Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits. Food Science and Biotechnology, 25(1), 137-143.
Wang, D., Zhao, Y., Jiao, Y., Yu, L., Yang, S. & Yang, X. (2012). Antioxidative and hepatoprotective effects of the polysaccharides from Zizyphus jujube cv. Shaanbeitanzao. Carbohydrates Polymer, 88(4), 1453-1459.
Wiktor, A., Sledz, M., Nowacka, M., Chudoba, T. & Witrowa-Rajchert, D. (2014). Pulsed electric field pretreatment for osmotic dehydration of apple tissue: Experimental and mathematical modeling studies. Drying Technology, 32, 408-417.
Wojdyło, A., Figiel, A., Legua, P., Lech, K., Carbonell-Barrachina, Á. A. & Hernández, F. (2016). Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chemistry, 207, 170-179.
Zielinska, M. & Markowski, M. (2018). Effect of microwave-vacuum, ultrasonication, and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of cranberries. Drying Technology, 36, 1158-1169.
Zielinska, M., Sadowski, P. & Błaszczak, W. (2015). Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT-Food Science and Technology, 62, 555-563.
Zozio, S., Servent, A., Cazal, G., Mbeguie-A-Mbeguie, D., Ravion, S., Pallet, D. & Abel, H. (2014). Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk). Food Chemistry, 150, 448-456.
Zúñiga, R. N. & Pedreschi, F. (2012). Study of the pseudo-equilibrium during osmotic dehydration of apples and its effect
on the estimation of water and sucrose effective diffusivity coefficients. Food and Bioprocess Technology, 5, 2717-2727.
