Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence of the size reduction (slicing) of these fruits into smaller rings was also investigated. The mathema...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200902-0004_mathematical-investigation-of-the-effects-of-slicing-on-the-osmotic-dehydration-of-sphere-and-cylinder-shaped-f.php |
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| author | Mohammad SIROUSAZAR Akbar MOHAMMADI-DOUST Bahram Fathi ACHACHLOUEI |
| author_facet | Mohammad SIROUSAZAR Akbar MOHAMMADI-DOUST Bahram Fathi ACHACHLOUEI |
| author_sort | Mohammad SIROUSAZAR |
| collection | DOAJ |
| description | The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence of the size reduction (slicing) of these fruits into smaller rings was also investigated. The mathematical modelling was performed based on the Fick's second law. The results showed that increasing the value of the water diffusion coefficient in fruit (for instance, via increasing the process temperature) promotes faster water migration from the fruit. Mathematical modelling also showed that the characteristic length of fruits (radius) is in an inverse relation to the dehydration kinetics. Comparing the results obtained with both the sphere- and cylinder-shaped fruits revealed that slicing the fruit into more thin rings makes a better condition for operating the osmotic dehydration process with a higher efficiency and a shorter duration. |
| first_indexed | 2024-04-10T08:35:58Z |
| format | Article |
| id | doaj.art-74e6899a0939473fb5007b6af8572cb1 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:58Z |
| publishDate | 2009-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-74e6899a0939473fb5007b6af8572cb12023-02-23T03:27:30ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-04-012729510110.17221/72/2008-CJFScjf-200902-0004Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruitsMohammad SIROUSAZAR0Akbar MOHAMMADI-DOUST1Bahram Fathi ACHACHLOUEI2Faculty of Chemical Engineering, Urmia University of Technology, Urmia, IranChemical Engineering Group, Faculty of Engineering andFood Science and Technology Group, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, IranThe dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence of the size reduction (slicing) of these fruits into smaller rings was also investigated. The mathematical modelling was performed based on the Fick's second law. The results showed that increasing the value of the water diffusion coefficient in fruit (for instance, via increasing the process temperature) promotes faster water migration from the fruit. Mathematical modelling also showed that the characteristic length of fruits (radius) is in an inverse relation to the dehydration kinetics. Comparing the results obtained with both the sphere- and cylinder-shaped fruits revealed that slicing the fruit into more thin rings makes a better condition for operating the osmotic dehydration process with a higher efficiency and a shorter duration.https://cjfs.agriculturejournals.cz/artkey/cjf-200902-0004_mathematical-investigation-of-the-effects-of-slicing-on-the-osmotic-dehydration-of-sphere-and-cylinder-shaped-f.phposmotic dehydrationslicingmass transfermathematical modelling |
| spellingShingle | Mohammad SIROUSAZAR Akbar MOHAMMADI-DOUST Bahram Fathi ACHACHLOUEI Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits Czech Journal of Food Sciences osmotic dehydration slicing mass transfer mathematical modelling |
| title | Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits |
| title_full | Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits |
| title_fullStr | Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits |
| title_full_unstemmed | Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits |
| title_short | Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits |
| title_sort | mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits |
| topic | osmotic dehydration slicing mass transfer mathematical modelling |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200902-0004_mathematical-investigation-of-the-effects-of-slicing-on-the-osmotic-dehydration-of-sphere-and-cylinder-shaped-f.php |
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