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Optimization of Pulsed Vacuum Osmotic Dehydration of Sliced Tomato

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Drying and Energy Technologies

Part of the book series: Advanced Structured Materials ((STRUCTMAT,volume 63))

Abstract

The osmotic dehydration (OD) is a treatment that reduces partially the moisture content and the water activity of a food. The use of reduced pressure in the first minutes of an OD is called pulsed vacuum osmotic dehydration (PVOD). In PVOD, the expulsion of occlude gases and the entrance of the solution in the food matrix are induced, with consequently mass transfer improvement. In the present work, the influences of independent variables (temperature (T), pressure of vacuum pulse (PV), sodium chloride concentration [NaCl] and sucrose concentration [suc]) on water loss (WL), solid gain (SG), weight reduction (WR), water activity (aw) and moisture content (U) of tomato slices were studied. The optimum condition obtained had its kinetics tested with three models from the literature. The optimized condition (T 40 °C, PV 56.25 mbar, [NaCl] 7.5 % and [suc] 32.5 %) resulted in the maximum values of WL, and WR (42.2, and 36.1 %, respectively) and minimum SG, aw and U (4.0, 0.948 and 76.5 kg water/100 kg sample, respectively). With respect to the kinetics, the best agreement was obtained with the model that considers variable diffusivity.

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Abbreviations

OD:

Osmotic dehydration

PVOD:

Pulsed vacuum osmotic dehydration

T:

Temperature (°C)

PV:

Pressure of vacuum pulse (mbar)

[NaCl]:

Sodium chloride concentration (%)

[suc]:

Sucrose concentration (%)

WL:

Water loss (kg water/100 kg sample)

WR:

Weight reduction (kg/100 kg sample)

SG:

Solid gain (kg solid/100 kg sample)

aw :

Water activity

U:

Moisture content (kg water/100 kg sample)

w:

Weight (kg)

xw :

Water content (%)

xST :

Solid content (%)

X1 :

Independent variable (T)

X2 :

Independent variable (PV)

X3 :

Independent variable ([NaCl])

X4 :

Independent variable ([suc])

z:

Specific directional coordinate (m)

t:

Time (s)

m:

Amount of water or solids (kg)

Deff :

Effective diffusion coefficient (m2 s−1)

L:

Half thickness of sample (m)

i:

Number of series terms

W:

Dimensionless water or solid content

zss :

Mass fraction of soluble solids in the sample (kg/100 kg sample)

yss :

Mass fraction of soluble solids in the osmotic solution (kg/100 kg osmotic solution)

Y:

Drive force

k1 :

Adjusted Peleg’s parameter

k2 :

Adjusted Peleg’s parameter

X:

Water loss or solid gain (kg/100 kg sample)

t1/2 :

Half-life of dehydration/impregnation rate (min)

SE:

Standard error

0:

Initial condition

f:

Final condition

eq:

Equilibrium condition

w:

Water

s:

Solid

HDM:

Hydrodynamic mechanism

∞:

At infinite time

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Acknowledgments

The authors would like to thank the economical support CNPq (National Council for Scientific and Technological Development), FAPEMIG (State of Minas Gerais Research Foundation) and CAPES (Coordination for the Improvement of Higher Education Personnel).

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Authors and Affiliations

  1. Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Lavras, Brazil

    J. L. G. Corrêa, K. Soares de Mendonça & A. Justus

  2. Universidade Federal da Paraíba, Departamento de Gestão e Tecnologia Agroindustrial, João Pessoa, Brazil

    A. Dantas Viana

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  1. J. L. G. Corrêa
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  2. A. Dantas Viana
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  3. K. Soares de Mendonça
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  4. A. Justus
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Correspondence to J. L. G. Corrêa .

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Editors and Affiliations

  1. Department of Civil Engineering, University of Porto, Porto, Portugal

    J.M.P.Q. Delgado

  2. Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil

    A. Gilson Barbosa de Lima

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Corrêa, J.L.G., Dantas Viana, A., de Mendonça, K.S., Justus, A. (2016). Optimization of Pulsed Vacuum Osmotic Dehydration of Sliced Tomato. In: Delgado, J., Barbosa de Lima, A. (eds) Drying and Energy Technologies. Advanced Structured Materials, vol 63. Springer, Cham. https://doi.org/10.1007/978-3-319-19767-8_11

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  • DOI: https://doi.org/10.1007/978-3-319-19767-8_11

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