Evaluation of the Shrinkage Effect on the Modeling Kinetics of Osmotic Dehydration of Sweet Potato (Ipomoea batatas (L.))
Journal of Food Processing and Preservation, ISSN: 1745-4549, Vol: 41, Issue: 3
2017
- 22Citations
- 28Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
The kinetics of water loss (WL), solid gain (SG) and water activity (a) of the osmotic dehydration of sweet potato (Ipomoea batatas (L.)) slices were investigated. Three osmotic solutions, sucrose, sorbitol and fructose, were used with two different water activities, 0.900 and 0.940. The diffusivities of both water and solute were evaluated by using Crank's analytical solution to Fick's second law and according to the models of Azuara and Barbosa Júnior et al. The shrinkage effect was considered to estimate the water and solid diffusion. A lower a of the osmotic solutions resulted in higher mass transfer parameters (WL and SG) and a lower a of the product. Sorbitol promoted higher WL and sorbitol and fructose, higher SG. The shrinkage was directly proportional to moisture reduction. Among the tested mathematical models, the Barbosa Júnior et al. presented the best fit. The shrinkage resulted in lower water and solid diffusivity values. Practical Applications: Brazil is the largest producer of sweet potatoes (Ipomoea batatas (L.)) in Latin America. This root is considered as the fifth most important crop in developing countries. Like most vegetables, its shelf life is short and its storage is difficult. Therefore, improved techniques for conservation are welcome. Osmotic dehydration is a pretreatment process that provides partial water removal from a food product, with low energy consumption. In the literature, there are few studies on osmotic dehydration with nonionic agents and considering the shrinkage that occurs during the process in sweet potatoes. This study investigates the effects of different osmotic agents and water activities of osmotic solutions on the drying kinetics and effective diffusivities. The mathematical models provide information about the processes. Three different empirical models were employed and one approach investigates the shrinkage that occurs during the process.
Bibliographic Details
Hindawi Limited
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know