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dc.contributor.author
Checmarev, Gerardo  
dc.contributor.author
Yeannes, Maria Isabel  
dc.contributor.author
Bevilacqua, Alicia Eva  
dc.contributor.author
Casales, Maria Rosa  
dc.date.available
2018-01-29T17:22:41Z  
dc.date.issued
2014-06  
dc.identifier.citation
Checmarev, Gerardo; Yeannes, Maria Isabel; Bevilacqua, Alicia Eva; Casales, Maria Rosa; Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution; Canadian Center of Science and Education; Journal of Food Research; 3; 5; 6-2014; 49-58  
dc.identifier.issn
1927-0887  
dc.identifier.uri
http://hdl.handle.net/11336/34881  
dc.description.abstract
In the analysis, design and optimization of an osmotic dehydration process is important to know the kinetic of water loss and solutes gain. In this study, the mass transfer during osmotic dehydration of chub mackerel (Scomber japonicus) cylinders in ternary solution glycerol/salt/water was analyzed. The models of Zugarramurdi & Lupín and Azuara were used to describe mass transfer and to estimate equilibrium values. The radial effective diffusion coefficient was estimated using the analytical solution of Fick's second law. Diffusion coefficients were determined for a finite cylinder, for an infinite cylinder considering only the first term of the series and considering higher order terms of the series. The profiles of water and solutes during the osmotic dehydration were calculated by using the estimated water and solutes diffusivities. According to the results obtained, using three terms in the analytical solution of the Fick's second law is appropriate to determine the diffusion coefficients. The diffusion coefficient for infinite cylinder were 2.63×10-6, 4.11×10-6 and 4.25×10-6 cm2/s for water loss, salt and glycerol gain respectively. For a finite cylinder these values were 2.30×10-6, 3.67×10-6 and 3.78×10-6 cm2/s respectively. All the models proposed were in agreement with experimental data for solutes gain ((0.967<R2adj<0.986); (0.0016<RMSE<0.039) and (4.17<P<10.0)). The model based on the solution of Fick’s Law for an infinite cylinder with higher order terms was the best fit for water loss and solutes gain. The equilibrium values estimated with Azuara model agree with the experimental (0<relative error<9.8). Water and solute distributions as a function of time and location in the radial direction were plotted  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Canadian Center of Science and Education  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Chub Mackerel  
dc.subject
Concentration Profile  
dc.subject
Diffusion Coefficient  
dc.subject
Mass Transfer  
dc.subject
Osmotic Dehydration  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-01-26T19:00:32Z  
dc.journal.volume
3  
dc.journal.number
5  
dc.journal.pagination
49-58  
dc.journal.pais
Canadá  
dc.journal.ciudad
Toronto  
dc.description.fil
Fil: Checmarev, Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina  
dc.description.fil
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina  
dc.description.fil
Fil: Bevilacqua, Alicia Eva. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina  
dc.journal.title
Journal of Food Research  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.5539/jfr.v3n5p49  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ccsenet.org/journal/index.php/jfr/article/view/36985