Application of inverse methods in the osmotic dehydration of acerola

作者：Silva Mirtes A C^*; Correa Jefferson L G; da Silva Zaqueu E

来源：International Journal of Food Science and Technology, 2010, 45(12): 2477-2484.

DOI：10.1111/j.1365-2621.2010.02378.x

• Acerola
• effective mass diffusivity
• Levenberg-Marquardt
• solids gain
• water loss
• weight reduction
• West Indian cherry

P>This work presents a study of the mass transfer of osmotically dehydrated West Indian cherry, also known as acerola. The experiments were performed by immersing the fruits in a sucrose solution at 65 boolean OR Brix for 12 h at ambient temperature (27 degrees C), using three different fruit:solution ratios (1:4; 1:10 and 1:15 (w:w)). The kinetics of water loss, solids gain and weight reduction was determined. Effective mass diffusivity was calculated by the inverse method, using the Levenberg-Marquardt minimisation algorithm. The mathematical model used to describe the physical phenomenon of osmotic dehydration was based on Fick's Second Law, considering the fruits as geometrically perfect spheres. The influence of the fruit:solution ratio was not significant in the range of this study. Diffusivity ranged from 1.558 x 10-10 to 1.760 x 10-10 m2 s-1.

• 出版日期2010-12