Back to Search Start Over

Comparison of diffusion models for description of osmotic dehydration of radish slices dipped in brine

Authors :
Wilton P. da Silva
Cleide M. D. P. da S. E Silva
Josivanda P. Gomes
Source :
Engenharia Agrícola, Vol 35, Iss 5, Pp 894-904 (2015)
Publication Year :
2015
Publisher :
Sociedade Brasileira de Engenharia Agrícola, 2015.

Abstract

ABSTRACT This paper aims at describing the osmotic dehydration of radish cut into cylindrical pieces, using one- and two-dimensional analytical solutions of diffusion equation with boundary conditions of the first and third kind. These solutions were coupled with an optimizer to determine the process parameters, using experimental data. Three models were proposed to describe the osmotic dehydration of radish slices in brine at low temperature. The two-dimensional model with boundary condition of the third kind well described the kinetics of mass transfers, and it enabled prediction of moisture and solid distributions at any given time.

Details

Language :
English, Spanish; Castilian, Portuguese
ISSN :
01006916, 18094430, and 46028854
Volume :
35
Issue :
5
Database :
Directory of Open Access Journals
Journal :
Engenharia Agrícola
Publication Type :
Academic Journal
Accession number :
edsdoj.745245e994594f5d9f8ca4602885466d
Document Type :
article
Full Text :
https://doi.org/10.1590/1809-4430-Eng.Agric.v35n5p894-904/2015