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Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits

Author

Listed:
  • Mohammad SIROUSAZAR

    (Faculty of Chemical Engineering, Urmia University of Technology, Urmia, Iran
    Polymer Engineering Group, Faculty of Engineering, Tarbiat Modares University, Tehran, Iran)

  • Akbar MOHAMMADI-DOUST

    (Chemical Engineering Group, Faculty of Engineering and)

  • Bahram Fathi ACHACHLOUEI

    (Food Science and Technology Group, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran)

Abstract

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.

Suggested Citation

  • Mohammad SIROUSAZAR & Akbar MOHAMMADI-DOUST & Bahram Fathi ACHACHLOUEI, 2009. "Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(2), pages 95-101.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:72-2008-cjfs
    DOI: 10.17221/72/2008-CJFS
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