کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225952 | 464517 | 2007 | 6 صفحه PDF | دانلود رایگان |
The water effective diffusion coefficient of sardine sheets during osmotic dehydration was determined, assuming this process to be governed by Fickian diffusion. Osmotic dehydration of sardine sheets (20.1 × 15.0 × 6.4 mm3) was carried out over five concentrations (0.15, 0.18. 0.21, 0.24 and 0.27 kg NaCl/kg) and temperatures between 30 and 38 °C of osmotic solution. The water effective diffusion coefficient ranged approximately from 2.084 × 10−12 to 3.015 × 10−12 m2/s. Temperature sensitivity of water diffusion coefficient increased (p < 0.05) with increasing brine concentration below 0.24 kg NaCl/kg. This temperature sensitivity was changed, decreased (p < 0.05) at brine concentrations equal or higher than 0.24 kg NaCl/kg. The water effective diffusion coefficient was empirically correlated with concentration and temperature of osmotic solution. A high degree of correlation was observed between predicted and experimental values of the water effective diffusion coefficient (R2 = 0.909).
Journal: Journal of Food Engineering - Volume 80, Issue 2, May 2007, Pages 497–502