Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color
Tissues of apple, carrot and banana were pre-treated by pulsed electric field (PEF) and subsequently osmotically dehydrated in an agitated flask at ambient temperature using a 65% sucrose solution as osmotic medium. The effect of stirring intensity was investigated through water loss (WL) and solid...
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| Format: | Article |
| Language: | English |
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Springer
2014-01-01
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| Series: | Journal of King Saud University: Engineering Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018363912000335 |
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| author | E. Amami L. Khezami A.B. Jemai E. Vorobiev |
| author_facet | E. Amami L. Khezami A.B. Jemai E. Vorobiev |
| author_sort | E. Amami |
| collection | DOAJ |
| description | Tissues of apple, carrot and banana were pre-treated by pulsed electric field (PEF) and subsequently osmotically dehydrated in an agitated flask at ambient temperature using a 65% sucrose solution as osmotic medium. The effect of stirring intensity was investigated through water loss (WL) and solid gain (SG). Changes in product color were also considered to analyze the impact of the treatment. The impeller’s Reynolds number was used to quantify the agitation. The Reynolds number remained inferior to 300 thus displaying laminar flow regime. Water loss (WL) and solid gain (SG) increase with the increase of Reynolds number. Mass transfer in osmotic dehydration of all three test particles has been studied on the basis of a two-exponential kinetic model. Then, mass transfer coefficients were related to the agitation intensity. This paper shows that the proposed empirical model is able to describe mass transfer phenomena in osmotic dehydration of these tissues. It is also shown that a higher agitation intensity improves both the kinetics of water loss and solid gain. |
| format | Article |
| id | doaj-art-3e4d57b01866430fa9f57ccc5b86e0e2 |
| institution | Kabale University |
| issn | 1018-3639 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Springer |
| record_format | Article |
| series | Journal of King Saud University: Engineering Sciences |
| spelling | doaj-art-3e4d57b01866430fa9f57ccc5b86e0e22025-08-20T03:55:41ZengSpringerJournal of King Saud University: Engineering Sciences1018-36392014-01-012619310210.1016/j.jksues.2012.10.002Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and colorE. Amami0L. Khezami1A.B. Jemai2E. Vorobiev3Département Génie Chimique, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, BP 20529-60206, Compiègne Cedex, FranceDépartement Génie Chimique, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, BP 20529-60206, Compiègne Cedex, FranceDépartement Génie Chimique, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, BP 20529-60206, Compiègne Cedex, FranceDépartement Génie Chimique, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, BP 20529-60206, Compiègne Cedex, FranceTissues of apple, carrot and banana were pre-treated by pulsed electric field (PEF) and subsequently osmotically dehydrated in an agitated flask at ambient temperature using a 65% sucrose solution as osmotic medium. The effect of stirring intensity was investigated through water loss (WL) and solid gain (SG). Changes in product color were also considered to analyze the impact of the treatment. The impeller’s Reynolds number was used to quantify the agitation. The Reynolds number remained inferior to 300 thus displaying laminar flow regime. Water loss (WL) and solid gain (SG) increase with the increase of Reynolds number. Mass transfer in osmotic dehydration of all three test particles has been studied on the basis of a two-exponential kinetic model. Then, mass transfer coefficients were related to the agitation intensity. This paper shows that the proposed empirical model is able to describe mass transfer phenomena in osmotic dehydration of these tissues. It is also shown that a higher agitation intensity improves both the kinetics of water loss and solid gain.http://www.sciencedirect.com/science/article/pii/S1018363912000335Solid–liquid mass transportPulsed electric field treatmentKinetics of water and solute transportMass transfer rate |
| spellingShingle | E. Amami L. Khezami A.B. Jemai E. Vorobiev Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color Journal of King Saud University: Engineering Sciences Solid–liquid mass transport Pulsed electric field treatment Kinetics of water and solute transport Mass transfer rate |
| title | Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color |
| title_full | Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color |
| title_fullStr | Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color |
| title_full_unstemmed | Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color |
| title_short | Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color |
| title_sort | osmotic dehydration of some agro food tissue pre treated by pulsed electric field impact of impeller s reynolds number on mass transfer and color |
| topic | Solid–liquid mass transport Pulsed electric field treatment Kinetics of water and solute transport Mass transfer rate |
| url | http://www.sciencedirect.com/science/article/pii/S1018363912000335 |
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