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dc.contributor.author
Maldonado, Mariela Beatriz
dc.contributor.author
González Pacheco, Juan Ignacio
dc.date.available
2023-07-07T18:57:23Z
dc.date.issued
2022-01
dc.identifier.citation
Maldonado, Mariela Beatriz; González Pacheco, Juan Ignacio; Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries; Elsevier; Heliyon; 8; 1; 1-2022; 1-9
dc.identifier.issn
2405-8440
dc.identifier.uri
http://hdl.handle.net/11336/202773
dc.description.abstract
The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick's second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 10−11 m2∕s and 1.24 10−10 m2∕s. Whereas, for water in skin and flesh are 9.27 10−09 m2∕s and 5.48 10−08 m2∕s. A significant difference for water diffusion coefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
CHERRY FRUIT
dc.subject
EFFECTIVE DIFFUSION COEFFICIENT
dc.subject
LACTITOL
dc.subject
MASS TRANSFER PHENOMENA
dc.subject
MATHEMATICAL MODELLING
dc.subject
OSMOSIS
dc.subject
SUCROSE
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-06-30T13:08:41Z
dc.journal.volume
8
dc.journal.number
1
dc.journal.pagination
1-9
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; Argentina
dc.description.fil
Fil: González Pacheco, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Tecnológica Nacional; Argentina
dc.journal.title
Heliyon
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2405844022000767
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.heliyon.2022.e08788
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