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OSMOTIC DEHYDRATION OF KIWIFRUIT ( ACTINIDIA CHINENSIS ): FLUXES AND MASS TRANSFER KINETICS
Author(s) -
ESCRICHE ISABEL,
GARCIAPINCHI RICARDO,
ANDRÉS ANA,
FITO PEDRO
Publication year - 2000
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2000.tb00511.x
Subject(s) - osmotic dehydration , chemistry , mass transfer , thermal diffusivity , kinetics , dehydration , analytical chemistry (journal) , arrhenius equation , actinidia deliciosa , viscosity , actinidia chinensis , chromatography , thermodynamics , botany , activation energy , biochemistry , physics , organic chemistry , quantum mechanics , biology
Pulsed‐Vacuum‐Osmotic‐Dehydration of kiwifruit (Actinidia chinensis) was studied using two kinds of osmotic solution: sucrose (65 Brix) and concentrated grape juice (63 Brix), three temperatures (25, 35 and 45C) and four vacuum pulse times (0, 5, 10 and 15 min). Experimental results enabled the mass transfer kinetics for water and solutes to be studied (compositional changes of the liquid fraction and changes in the liquid fraction/solid matrix ratio). The impregnation of samples, because of the vacuum pulse, was higher when concentrated grape juice was used as the osmotic solution, probably due to its lower viscosity. The effective diffusivity (D e ) was obtained for each experimental condition and the results show higher diffusivities for vacuum‐pulsed treatments, although differences between treatments with different vacuum‐pulse time could not be observed. D e values were slightly greater for treatments with concentrated grape juice. The activation energies (E o ) were obtained by fitting the data to the Arrhenius equation.