Título:	Mass transfer kinetics of osmotic dehydration of cherry tomato.
Autoria:	AZOUBEL, P. M. MURR, F. E. X.
Afiliação:	PATRICIA MOREIRA AZOUBEL, CPATSA.
Ano de publicação:	2004
Referência:	Journal of Food Engineering, v. 61, p. 291-295, 2004.
Conteúdo:	Cherry tomato samples were osmotically dehydrated in different hypertonic NaCI solutions (with or without sucrose) at two different concentrations. Mass transfer kinetics were modelled according to Peleg, Fick and Page equations. The Peleg equation presented the best fitting for water loss and Page model showed the best predictive capacity for salt gain data. The effective diffusivity determined using Fick's second law applied to a spherical geometry was found to be in the range of O.43 x 10-9-1.77 x 10-9 m2/s for water loss and 0.04 x 10-9-0.54 x 10-9 m2/s for salt gain. Increased solution concentration resulted in higher water loss and salt gain. An addition of sucrose to osmotic solutions decreased the driving force of the process.
Thesagro:	Tomate Desidratação Osmótica
NAL Thesaurus:	Tomatoes
Palavras-chave:	Tomate cereja Modelo empírico Transferência de massa
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPATSA)