Mathematical Equations to Predict Mass Fluxes and Compositional Changes During Osmotic Dehydration of Cherry Tomato Halves

Authors: Heredia, A.; Andres, A.

Source: Drying Technology, Volume 26, Number 7, July 2008 , pp. 873-883(11)

Buy & download fulltext article:

Price: $56.94 plus tax (Refund Policy)

Abstract:

Cherry tomato halves (L. esculentum var. Cerasiforme cv. Cocktail) were dehydrated by immersion in binary solutions of salt or sugar and ternary salt-sugar solutions at 30, 40, and 50°C. Compositional changes (moisture, sugar, and salt content) as well as mass fluxes were controlled at different process times. The influence of temperature and osmotic agents (salt, sucrose, and the combination of them) on mass transfer phenomena was studied, and the experimental results were modeled in order to establish a set of equations that would facilitate the prediction not only of final product composition, which is related to its quality and its stability, but also the mass fluxes involved in the process associated to the yield of the process.

Keywords: Cherry tomato; Modeling; Osmotic dehydration; Ternary solutions

Document Type: Research article

DOI: http://dx.doi.org/10.1080/07373930802142325

Affiliations: 1: Institute of Food Engineering for Development, Polytechnic University of Valencia, Valencia, Spain

Publication date: 2008-07-01