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espanolSe estudio la cinetica de transferencia de masa durante la deshidratacion osmotica de mango (Mangifera indica L.) var. Tomy Atkins en laminas. Se utilizo una relacion jarabe/fruta de 3/1 durante 6 h de proceso. Se compararon tres modelos matematicos para describir la cinetica de perdida de agua y ganancia de solidos a diferentes temperaturas (20, 35 y 50 °C) y concentraciones de sacarosa (45-60 °Bx). Se ajusto el modelo empirico de Azuara, un modelo fenomenologico a partir de la solucion de la segunda ley de Fick y el modelo empirico de Peleg. Los resultados indicaron que el modelo de Peleg ajusto mejor que el modelo empirico de Azuara y que el modelo fenomenologico derivado de la ley de Fick. Adicionalmente se hizo un ajuste tipo Arrhenius para los coeficientes de difusion efectiva a 60 °Bx, en funcion de la temperatura. EnglishThe kinetics of the mass transfer process during the osmotic dehydration of mango sheets (Mangifera indica L.) var. Tomy Atkins was studied. The syrup/fruit ratio was 3/1 during the six hour process. Three mathematical models to describe the kinetics of water loss and solid gain at different temperatures (20, 35 and 50 °C) and sucrose concentrations (45 and 60 %) were used compared to each other. The empirical model of Azuara, a phenomenological model from solution of Fick's second law, and Peleg's empiric model were used. The results shown that empirical model of Peleg gave more accurate results than the empirical model of Azuara and the phenomenological model from solution of Fick's second law. Additionally, an Arrhenius equation for the effective diffusion coefficient as a function of the temperature function (for 60 °Bx concentration) was fitted.

Cinética de la Transferencia de Masa en la Deshidratación Osmótica de Mango (Mangifera indica L.) var. Tommy Atkins en Función de la Temperatura