Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage
| Autor: | Urszula Tylewicz, Zoran Stamenkovic, Aleksandar Sedlar, Krstan Kešelj, Ivan Pavkov, Ondrej Ponjičan, Péter Sipos, Milivoj Radojčin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Diffusion Airflow Kinetics Analytical chemistry Bioengineering Activation energy lcsh:Chemical technology Thermal diffusivity 01 natural sciences lcsh:Chemistry 0404 agricultural biotechnology 010608 biotechnology Mass transfer mass transfer Chemical Engineering (miscellaneous) lcsh:TP1-1185 drying apricot Shrinkage Chemistry Process Chemistry and Technology modeling 04 agricultural and veterinary sciences 040401 food science shrinkage lcsh:QD1-999 kinetics osmotic dehydration Osmotic dehydration |
| Zdroj: | Processes Volume 9 Issue 2 Processes, Vol 9, Iss 202, p 202 (2021) |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr9020202 |
| Popis: | This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|