Open AccessOSMO-DEHYDRATION AND CONVECTIVE DRYING KINETIC OF ITALIAN TOMATO
Author(s) -
Romildo Martins Sampaio,
Divino Rodrigues Moreira,
Víctor Haber Pérez,
Sissi Kawai Marcos,
L. R. Silva,
Meinardo A. Boizan
Publication year - 2015
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2015.406
Subject(s) - osmotic dehydration , thermal diffusivity , dehydration , water content , mass transfer , moisture , chemistry , horticulture , convection , solanum , sucrose , chromatography , food science , thermodynamics , biology , biochemistry , physics , geotechnical engineering , organic chemistry , engineering
The aim of the present study was to optimize the osmotic dehydration and drying kinetic in Solanum lycopersicum L. (cultivar-Italian). The effects of the osmotic agents such as NaCl/sucrose ratio and contact time on the tomatoes moisture content reduction were evaluated according to 23 full experimental design. The attained results showed that both variables were statistically significant on moisture content reduction. However, it was found a more depended upon the increase of saline concentration than contact time. The drying process was conducted at 65°C and Page’s model was used to describe the drying kinetic. Also, the osmotic treatment resulted in significant variations of the effective mass diffusivity which reached a mass diffusivity value of 7.34×10-8 m2/s resulting in a largest reduction, i.e., 91 % approximately, on the tomato moisture content. Thus, the osmo-convective drying was a good procedure to attain a product with appropriate characteristics.