naa a22 4500 510726070 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0957-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0957-8 Osmotic Dehydration of Nectarines: Influence of the Operating Conditions and Determination of the Effective Diffusion Coefficients [Elektronische Daten] [M. Rodríguez, J. Arballo, L. Campañone, M. Cocconi, A. Pagano, R. Mascheroni] The aim of the present work is to study the kinetics of osmotic dehydration of Caldesi nectarines (Prunus persica var. nectarina) evaluating the effect of osmotic solution concentration, type of solute, temperature, fruit/solute ratio and process time on moisture content, water loss, soluble solids content and solids gain. The process analysis was carried out experimentally and numerically through the mathematical modelling of mass transfer. Hypertonic solutions of glucose syrup and sorbitol (40 and 60% w/w) were used for dehydration, during 2h of process at temperatures of 25 and 40°C, with fruit/osmotic agent ratio of 1:4 and 1:10. Water loss and solids gain showed significant differences depending on the type and concentration of the osmotic agent, process time and fruit/solution ratio. The concentration interacted significantly with all variables; in addition, there was an interaction between the type of osmotic agent and the relationship between fruit and the osmotic agent. The effective diffusion coefficients were obtained from the analytical solution of Fick's second law applied to flat-plate geometry and by solving the mass transfer microscopic balances by finite element method, taking into account the real geometry of the nectarine pieces. The values obtained from Fick's law varied between 1.27 × 10−10 and 1.37 × 10−08 m2 s−1 for water and from 1.14 × 10−10 to 1.08 × 10−08 m2 s−1 for soluble solids, while the values calculated by finite elements method ranges were between 0.70 × 10−09 and 4.80 × 10−09 m2 s−1 for water and between 0.26 × 10−09 and 1.70 × 10−09 m2 s−1 for soluble solids. The diffusion coefficients values obtained from the numerical solution are consistent with those published in literature. Springer Science+Business Media, LLC, 2012 Osmotic dehydration nationallicence Diffusion coefficients nationallicence Nectarines nationallicence WL : Water loss (%) nationallicence SG : Solids gain (%) nationallicence WR : Weight reduction (%) nationallicence TSo : Initial content of total solids (%) nationallicence TS : Content of total solids (%) nationallicence W o : Initial mass of sample (g) nationallicence W : Sample mass (g) nationallicence D w : Effective diffusion coefficient of water (m2 s−1) nationallicence D s : Effective diffusion coefficient of solute (m2 s−1) nationallicence C wo : Initial moisture content (g of water/100g of sample) nationallicence C w : Moisture Content (g of water/100g of sample) nationallicence C w∞ : Moisture content at equilibrium (%) nationallicence C : Concentration (kg m−3) nationallicence L : Half-thickness (m) nationallicence ARE : Average relative error (dimensionless) nationallicence t : Time of process (min) nationallicence Rodríguez M. CONICET, UNLP-UNICEN, Olavarría, Buenos Aires, Argentina aut Arballo J. CIDCA (CONICET La Plata-UNLP), La Plata, Argentina aut Campañone L. CIDCA (CONICET La Plata-UNLP), La Plata, Argentina aut Cocconi M. TECSE, Facultad de Ingeniería, UNICEN, Olavarría, Buenos Aires, Argentina aut Pagano A. TECSE, Facultad de Ingeniería, UNICEN, Olavarría, Buenos Aires, Argentina aut Mascheroni R. CIDCA (CONICET La Plata-UNLP), La Plata, Argentina aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2708-2720 1935-5130 6:10<2708 2013 6 11947 https://doi.org/10.1007/s11947-012-0957-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0957-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rodríguez M. CONICET, UNLP-UNICEN, Olavarría, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Arballo J. CIDCA (CONICET La Plata-UNLP), La Plata, Argentina aut NATIONALLICENCE 700 1- Campañone L. CIDCA (CONICET La Plata-UNLP), La Plata, Argentina aut NATIONALLICENCE 700 1- Cocconi M. TECSE, Facultad de Ingeniería, UNICEN, Olavarría, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Pagano A. TECSE, Facultad de Ingeniería, UNICEN, Olavarría, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Mascheroni R. CIDCA (CONICET La Plata-UNLP), La Plata, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2708-2720 1935-5130 6:10<2708 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer