Effects of Salt Concentration on Osmotic Dehydration of Green Bean

Effects of Salt Concentration on Osmotic Dehydration of Green Bean

In this study, mass transfer simulations were performed during the process of osmotic dehydration of green beans in NaCl solutions of 20 and 26.5% at 50 °C. Additionally, the effect of solute concentration on boundary conditions was investigated. For such, a diffusion model – assuming constant diffu...

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Veröffentlicht in:Journal of agricultural studies 2015-01, Vol.3 (1), p.60
Hauptverfasser: Da Silva, Wilton Pereira, Da Silva Júnior, Aluízio Freire, Aires, Juarez Everton de Farias, Farias Aires, Kalina Lígia C.A., Da Silva e Siilva, Cleide Maria Diniz Pereira, Farias, Vera Solange O.
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container_issue 1
container_start_page 60
container_title Journal of agricultural studies
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creator Da Silva, Wilton Pereira
Da Silva Júnior, Aluízio Freire
Aires, Juarez Everton de Farias
Farias Aires, Kalina Lígia C.A.
Da Silva e Siilva, Cleide Maria Diniz Pereira
Farias, Vera Solange O.
description In this study, mass transfer simulations were performed during the process of osmotic dehydration of green beans in NaCl solutions of 20 and 26.5% at 50 °C. Additionally, the effect of solute concentration on boundary conditions was investigated. For such, a diffusion model – assuming constant diffusivity – and the geometry of an infinite cylinder was considered. A numerical solution was also developed and coupled with an optimizer in order to obtain the process parameters using experimental data. The results were consistent with those mentioned in the literature, for which analytical tools were utilized to describe the process.
doi_str_mv 10.5296/jas.v3i1.6833
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