Articles
MASS TRANSFER KINETICS DURING OSMOTIC DEHYDRATION OF CHERRY TOMATOES PRE-TREATED BY HIGH HYDROSTATIC PRESSURE
Article number
802_14
Pages
127 – 133
Language
English
Abstract
The effect of high hydrostatic pressure pre-treatment (200 and 600 MPa for 10 and 20 min at 20 and 40°C) on the mass transfer kinetics (water loss and solid gain) during osmotic dehydration of cherry tomatoes was investigated.
When subjected to high pressure treatment prior to osmotic dehydration half cherry tomatoes showed increasing mass transfer with increasing temperature.
High pressure pre-treatment enhanced both water loss and solid gain rates during osmotic dehydration and accelerate the process.
Experimentally determined diffusivity values, based on Fickian model, increased fourfold for water and twofold for total solids.
The increase can be attributed to breaking-up of cell walls which facilitated to transport of water.
Pre-treatment pressure increase (from 200 to 600 MPa) seemed not to have effect on OD mass transfer kinetics of cherry tomatoes; the temperature increase (from 20 to 40°C) caused higher diffusivity of water and solids.
When subjected to high pressure treatment prior to osmotic dehydration half cherry tomatoes showed increasing mass transfer with increasing temperature.
High pressure pre-treatment enhanced both water loss and solid gain rates during osmotic dehydration and accelerate the process.
Experimentally determined diffusivity values, based on Fickian model, increased fourfold for water and twofold for total solids.
The increase can be attributed to breaking-up of cell walls which facilitated to transport of water.
Pre-treatment pressure increase (from 200 to 600 MPa) seemed not to have effect on OD mass transfer kinetics of cherry tomatoes; the temperature increase (from 20 to 40°C) caused higher diffusivity of water and solids.
Authors
E.K. Dermesonlouoglou, S. Boulekou, P.S. Taoukis
Keywords
Lycopersicon esculentum, HHP, osmotic dehydration, water loss, solid gain, modelling
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