Prediction of water and soluble solids concentration during osmotic dehydration of mango

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Standard

Prediction of water and soluble solids concentration during osmotic dehydration of mango. / Khan, M. A.M.; Ahrné, L.; Oliveira, J. C.; Oliveira, F. A.R.

I: Food and Bioproducts Processing, Bind 86, Nr. 1, 2008, s. 7-13.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Khan, MAM, Ahrné, L, Oliveira, JC & Oliveira, FAR 2008, 'Prediction of water and soluble solids concentration during osmotic dehydration of mango', Food and Bioproducts Processing, bind 86, nr. 1, s. 7-13. https://doi.org/10.1016/j.fbp.2007.10.012

APA

Khan, M. A. M., Ahrné, L., Oliveira, J. C., & Oliveira, F. A. R. (2008). Prediction of water and soluble solids concentration during osmotic dehydration of mango. Food and Bioproducts Processing, 86(1), 7-13. https://doi.org/10.1016/j.fbp.2007.10.012

Vancouver

Khan MAM, Ahrné L, Oliveira JC, Oliveira FAR. Prediction of water and soluble solids concentration during osmotic dehydration of mango. Food and Bioproducts Processing. 2008;86(1):7-13. https://doi.org/10.1016/j.fbp.2007.10.012

Author

Khan, M. A.M. ; Ahrné, L. ; Oliveira, J. C. ; Oliveira, F. A.R. / Prediction of water and soluble solids concentration during osmotic dehydration of mango. I: Food and Bioproducts Processing. 2008 ; Bind 86, Nr. 1. s. 7-13.

Bibtex

@article{e24ba136bb9b406aa8fe2baa67b2902c,
title = "Prediction of water and soluble solids concentration during osmotic dehydration of mango",
abstract = "The objective of this work was to develop a mathematical model to predict the kinetics of the change in water and soluble solids fractions in mango (cv. Haden) osmotically dehydrated in a sucrose solution. A full factorial design at three levels was used, varying temperature (T) and concentration of soluble solids in the osmotic solution (SSC). The models based on the Weibull distribution were built up in two steps: (i) primary models to determine the kinetic parameters at constant T and SSC, (ii) secondary models to further include the influence of T and SSC on the parameters of the primary model. The Weibull model can successfully describe both water and sugar fractions during osmotic dehydration (R2 = 0.98 and 0.96, respectively for water and sugar models). The time constant (τ) for both models followed an Arrhenius-type relationship with temperature, with the reference time constant (τref) at the average T and increasing linearly with SSC. The shape factor (β) was constant. The prediction accuracy of the models to predict water and sugar fraction was tested by cross validation and using a third set of experimental data, showing very good results with shrinkage values below 4.6{\%} and errors on predictions lower than 1.6{\%}.",
keywords = "Arrhenius model, Mass transfer, Mathematical modelling, Process optimisation",
author = "Khan, {M. A.M.} and L. Ahrn{\'e} and Oliveira, {J. C.} and Oliveira, {F. A.R.}",
year = "2008",
doi = "10.1016/j.fbp.2007.10.012",
language = "English",
volume = "86",
pages = "7--13",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Prediction of water and soluble solids concentration during osmotic dehydration of mango

AU - Khan, M. A.M.

AU - Ahrné, L.

AU - Oliveira, J. C.

AU - Oliveira, F. A.R.

PY - 2008

Y1 - 2008

N2 - The objective of this work was to develop a mathematical model to predict the kinetics of the change in water and soluble solids fractions in mango (cv. Haden) osmotically dehydrated in a sucrose solution. A full factorial design at three levels was used, varying temperature (T) and concentration of soluble solids in the osmotic solution (SSC). The models based on the Weibull distribution were built up in two steps: (i) primary models to determine the kinetic parameters at constant T and SSC, (ii) secondary models to further include the influence of T and SSC on the parameters of the primary model. The Weibull model can successfully describe both water and sugar fractions during osmotic dehydration (R2 = 0.98 and 0.96, respectively for water and sugar models). The time constant (τ) for both models followed an Arrhenius-type relationship with temperature, with the reference time constant (τref) at the average T and increasing linearly with SSC. The shape factor (β) was constant. The prediction accuracy of the models to predict water and sugar fraction was tested by cross validation and using a third set of experimental data, showing very good results with shrinkage values below 4.6% and errors on predictions lower than 1.6%.

AB - The objective of this work was to develop a mathematical model to predict the kinetics of the change in water and soluble solids fractions in mango (cv. Haden) osmotically dehydrated in a sucrose solution. A full factorial design at three levels was used, varying temperature (T) and concentration of soluble solids in the osmotic solution (SSC). The models based on the Weibull distribution were built up in two steps: (i) primary models to determine the kinetic parameters at constant T and SSC, (ii) secondary models to further include the influence of T and SSC on the parameters of the primary model. The Weibull model can successfully describe both water and sugar fractions during osmotic dehydration (R2 = 0.98 and 0.96, respectively for water and sugar models). The time constant (τ) for both models followed an Arrhenius-type relationship with temperature, with the reference time constant (τref) at the average T and increasing linearly with SSC. The shape factor (β) was constant. The prediction accuracy of the models to predict water and sugar fraction was tested by cross validation and using a third set of experimental data, showing very good results with shrinkage values below 4.6% and errors on predictions lower than 1.6%.

KW - Arrhenius model

KW - Mass transfer

KW - Mathematical modelling

KW - Process optimisation

UR - http://www.scopus.com/inward/record.url?scp=41849143812&partnerID=8YFLogxK

U2 - 10.1016/j.fbp.2007.10.012

DO - 10.1016/j.fbp.2007.10.012

M3 - Journal article

AN - SCOPUS:41849143812

VL - 86

SP - 7

EP - 13

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

IS - 1

ER -

ID: 202133584