Premium
Study on Equilibrium Distribution Coefficients during Osmotic Dehydration of White Gourd Slices
Author(s) -
Fan Kai,
Chen Libing,
Du Kun,
Yan Fengwei
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12235
Subject(s) - osmotic dehydration , dehydration , chemistry , maltose , thermodynamics , chromatography , biochemistry , sucrose , physics
Equilibrium distribution coefficients were obtained to understand osmotic dehydration mechanism and to optimize and control osmotic dehydration process. The equilibrium distribution coefficients of white gourd slices were determined during osmotic dehydration at different temperatures (30–50C) and maltose syrup concentrations (40–60%, w/w). Equilibrium distribution coefficients as a function of temperature and maltose syrup concentration were modeled using nine nonlinear models. The results showed that the equilibrium distribution coefficients of water and solids ranged from 0.3411 to 0.8406 g/g and from 1.2392 to 1.5754 g/g, respectively. The best models for the equilibrium distribution coefficients of water and solids are, respectively, λ se = −0.8345 + 0.0281 T + 6.5665 C − 0.0627 CT + 0.0001 T 2 − 4.9081 C 2 + 0.0004 T 2 C 2 [ R 2 = 0.9899, sum of squared error ( SSE) = 2.0511 × 10 −4 , root mean square error (RMSE) = 0.0143, χ 2 = 9.2299 × 10 −4 , P = 2.10%], λ se = −0.8345 + 0.0281 T + 6.5665 C − 0.0627 CT + 0.0001 T 2 − 4.9081 C 2 + 0.0004 T 2 C 2 ( R 2 = 0.9734, SSE = 3.0827 × 10 −4 , RMSE = 0.0176, χ 2 = 0.0014, P = 1.09%). Practical Applications Osmotic dehydration of white gourd slices in maltose syrup solution was investigated experimentally in different solution concentrations and at different temperatures. The equilibrium distribution coefficients of water and solids were calculated during osmotic dehydration of white gourd in maltose syrup solution. The equilibrium distribution coefficients of water and solids for white gourd slices as a function of maltose syrup concentration and temperature were investigated.