What is it about?
Diffusion model and osmotic dehydration
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Why is it important?
1. Two-dimensional models not yet used in the study of osmotic dehydration of guava. 2. Consideration of shrinkage and variation of effetive mass diffusivity in osmotic dehydration process. 3. Process parameters estimated by optimization. 4. Comparison between one and two-dimensional models highlighting positive aspects of each model.
Perspectives
Among the works that adopt diffusive models in the study of osmotic dehydration, several researchers use analytical solutions of the diffusion equation. In these studies, it is assumed that the effective mass diffusivity remains constant throughout the process. The product shrinkage is usually disregarded. These assumptions limit the model, given that shrinkage can be easily detected in the course of the process and that diffusivity may vary during the experiment. Thus, the use of numerical solutions is most appropriate, since it does not cause restrictions as regards parameter variations and shrinkage considerations.
Dr Juarez JEF Aires
Federal Institute of Science and Technology
Read the Original
This page is a summary of: Guava Osmotic Dehydration: Description by Two-Dimensional Diffusion Models Considering Shrinkage and Variations in Process Parameters, International Journal of Food Engineering, January 2016, De Gruyter,
DOI: 10.1515/ijfe-2016-0056.
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