PREDICTING THE MOISTURE AND MASS LOSS OF MAMEY STRIPS DURING OSMOTIC DEHYDRATION.
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: Osmotic dehydration, moisture loss, mamey strips
Application of the Peleg model was investigated for predicting moisture and mass loss by mamey strips during osmotic dehydration using osmotic solution at different concentrations (40-45-50 °Brix) and temperatures (40-45-50 °C). Mamey was cut into strips and the moisture content was determined by quadruplicate. Four groups with four mamey strips in each were introduced simultaneously into an osmotic solution of a given concentration and temperature. One group was removed at intervals of 1 h during 4 h. The moisture content and mass were determined. Data base was fitted to Peleg model using simple linear regression. The high regression coefficients (R2 > 0.98) indicated the acceptability of Peleg model for predicting both moisture and mass loss. The rate constant ranged from 4.64 to 14.73 h (g/g db)-1 and from 107.79 to 178.46 h (g/g db)-1 for moisture and mass loss, respectively. The capacity constants ranged from 0.239 to 0.352 (g/g db)-1 and from 1.69 to 4.28 (g/g db)-1 for moisture and mass loss, respectively. The rate and capacity constants for both moisture and mass loss were affected by concentration (p < 0.05) and temperature (p < 0.05). The rate and capacity constants for moisture and mass loss as a function of temperature followed an Arrhenius relationship (R2 > 0.92). The equilibrium moisture content (1.11-3.061 g water/g db) and equilibrium mass (1.16-2.95 g/g db) were estimated using Peleg capacity constant. Models for equilibrium moisture content (R2 > 83.4) and mass (R2 > 78.4) as a function of brine concentration and temperature were found.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
