TY - JOUR
T1 - Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes
AU - Assis, Fernanda R.
AU - Morais, Rui M. S. C.
AU - Morais, Alcina M. M. B.
N1 - Funding Information:
This work was supported by National Funds from FCT – Fundação para a Ciência e Tecnologia through project UID/Multi/50016/2013. The first author acknowledges the financial support of CAPES (1528/13-0). The authors also acknowledge Campotec for graciously supplying the apples for this study.
Publisher Copyright:
© 2017, Association of Food Scientists & Technologists (India).
PY - 2017/9/1
Y1 - 2017/9/1
N2 - The aim of the present work was to study the effect of the osmotic dehydration (OD) pre-treatment on the mass transfer kinetics and water activity (aw) of apple cubes during hot air drying. The adequacy of different mathematical models to describe the moisture content of the product during this process was also evaluated. Apple cubes were osmotically dehydrated with sucrose or sorbitol solutions at 60 °C, and then dried by air at 25–80 °C. Overall, the OD and rise of the air temperature resulted in an increased water loss rate and a reduction of the aw. The osmotic agent used in the OD was not relevant to the air drying kinetics, but the pre-treatment with sorbitol solutions produced dried samples with lower aw. Newton’s, Page’s, modified Page’s, Henderson and Pabis’, Two-term, Two-term exponential, Logarithmic, Midilli et al.’s models could describe the moisture content well during the air drying process.
AB - The aim of the present work was to study the effect of the osmotic dehydration (OD) pre-treatment on the mass transfer kinetics and water activity (aw) of apple cubes during hot air drying. The adequacy of different mathematical models to describe the moisture content of the product during this process was also evaluated. Apple cubes were osmotically dehydrated with sucrose or sorbitol solutions at 60 °C, and then dried by air at 25–80 °C. Overall, the OD and rise of the air temperature resulted in an increased water loss rate and a reduction of the aw. The osmotic agent used in the OD was not relevant to the air drying kinetics, but the pre-treatment with sorbitol solutions produced dried samples with lower aw. Newton’s, Page’s, modified Page’s, Henderson and Pabis’, Two-term, Two-term exponential, Logarithmic, Midilli et al.’s models could describe the moisture content well during the air drying process.
KW - Apple cubes
KW - Hot air drying
KW - Mass transfer
KW - Mathematical models
KW - Osmotic dehydration
UR - http://www.scopus.com/inward/record.url?scp=85024499856&partnerID=8YFLogxK
U2 - 10.1007/s13197-017-2751-0
DO - 10.1007/s13197-017-2751-0
M3 - Article
C2 - 28974800
AN - SCOPUS:85024499856
SN - 0022-1155
VL - 54
SP - 3152
EP - 3160
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 10
ER -
