Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology
ABSTRACT: The objective of this study was to optimize mass transfer during pulsed vacuum osmotic dehydration (PVOD) of cape gooseberries (Physalis peruviana L.) by means of the surface response methodology. The effects of the factors temperature (25-45°C), solids (50-70°Brix), rotation speed (60-100...
- Autores:
-
Zapata Montoya, José Edgar
Ciro Gómez, Gelmy Luz
Marulanda L, Paulina
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2016
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/24029
- Acceso en línea:
- http://hdl.handle.net/10495/24029
- Palabra clave:
- Presión Osmótica
Osmotic Pressure
Transferencia de masa
Mass transfer
Physalis peruviana
Ley de Fick
Fick’s law
Uchuva: Physalis peruviana
http://aims.fao.org/aos/agrovoc/c_26616
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0/
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| dc.title.spa.fl_str_mv |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology |
| dc.title.translated.spa.fl_str_mv |
Optimización de la deshidratación osmótica a vacío pulsante de uchuva (Physalis peruviana L.) por medio de la metodología de superficies de respuesta |
| title |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology |
| spellingShingle |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology Presión Osmótica Osmotic Pressure Transferencia de masa Mass transfer Physalis peruviana Ley de Fick Fick’s law Uchuva: Physalis peruviana http://aims.fao.org/aos/agrovoc/c_26616 |
| title_short |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology |
| title_full |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology |
| title_fullStr |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology |
| title_full_unstemmed |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology |
| title_sort |
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology |
| dc.creator.fl_str_mv |
Zapata Montoya, José Edgar Ciro Gómez, Gelmy Luz Marulanda L, Paulina |
| dc.contributor.author.none.fl_str_mv |
Zapata Montoya, José Edgar Ciro Gómez, Gelmy Luz Marulanda L, Paulina |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Nutrición y Tecnología de Alimentos |
| dc.subject.decs.none.fl_str_mv |
Presión Osmótica Osmotic Pressure |
| topic |
Presión Osmótica Osmotic Pressure Transferencia de masa Mass transfer Physalis peruviana Ley de Fick Fick’s law Uchuva: Physalis peruviana http://aims.fao.org/aos/agrovoc/c_26616 |
| dc.subject.lemb.none.fl_str_mv |
Transferencia de masa Mass transfer |
| dc.subject.agrovoc.none.fl_str_mv |
Physalis peruviana |
| dc.subject.proposal.spa.fl_str_mv |
Ley de Fick Fick’s law Uchuva: Physalis peruviana |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_26616 |
| description |
ABSTRACT: The objective of this study was to optimize mass transfer during pulsed vacuum osmotic dehydration (PVOD) of cape gooseberries (Physalis peruviana L.) by means of the surface response methodology. The effects of the factors temperature (25-45°C), solids (50-70°Brix), rotation speed (60-100 rpm), pressure (50-100 mbar) and number of vacuum pulses (1-3) on osmotic dehydration, weight reduction percentage (WR), water loss percentage (WL), and solid gain percentage (SG%) were assessed. Sucrose syrup at a 5/1 syrup/fruit ratio was used for 2 h. The results provided 45°C, 70°Brix, 99.99 rpm, 98.92 mbar and 2.87 pulse vacuum, for a WR of47.52%, WL of 21.12%, and SG of 118.40% as the optimal conditions. Mathematic models were adjusted to the optimal conditions to describe the PVOD kinetics of cape gooseberries. Azuara's penetration empiric model, a phenomenological model from the solution of Fick's second law, and Peleg's empiric model were used. The latter adjusted better to the experiment data. |
| publishDate |
2016 |
| dc.date.issued.none.fl_str_mv |
2016 |
| dc.date.accessioned.none.fl_str_mv |
2021-11-12T15:33:31Z |
| dc.date.available.none.fl_str_mv |
2021-11-12T15:33:31Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
0120-9965 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/24029 |
| dc.identifier.doi.none.fl_str_mv |
10.15446/agron.colomb.v34n2.54920 |
| dc.identifier.eissn.none.fl_str_mv |
2357-3732 |
| identifier_str_mv |
0120-9965 10.15446/agron.colomb.v34n2.54920 2357-3732 |
| url |
http://hdl.handle.net/10495/24029 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Agron. Colomb. |
| dc.relation.citationendpage.spa.fl_str_mv |
238 |
| dc.relation.citationissue.spa.fl_str_mv |
2 |
| dc.relation.citationstartpage.spa.fl_str_mv |
228 |
| dc.relation.citationvolume.spa.fl_str_mv |
34 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Agronomía Colombiana |
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https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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http://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
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openAccess |
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11 |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia, Facultad de Ciencias Agrarias |
| dc.publisher.place.spa.fl_str_mv |
Bogotá, Colombia |
| institution |
Universidad de Antioquia |
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Zapata Montoya, José EdgarCiro Gómez, Gelmy LuzMarulanda L, PaulinaGrupo de Nutrición y Tecnología de Alimentos2021-11-12T15:33:31Z2021-11-12T15:33:31Z20160120-9965http://hdl.handle.net/10495/2402910.15446/agron.colomb.v34n2.549202357-3732ABSTRACT: The objective of this study was to optimize mass transfer during pulsed vacuum osmotic dehydration (PVOD) of cape gooseberries (Physalis peruviana L.) by means of the surface response methodology. The effects of the factors temperature (25-45°C), solids (50-70°Brix), rotation speed (60-100 rpm), pressure (50-100 mbar) and number of vacuum pulses (1-3) on osmotic dehydration, weight reduction percentage (WR), water loss percentage (WL), and solid gain percentage (SG%) were assessed. Sucrose syrup at a 5/1 syrup/fruit ratio was used for 2 h. The results provided 45°C, 70°Brix, 99.99 rpm, 98.92 mbar and 2.87 pulse vacuum, for a WR of47.52%, WL of 21.12%, and SG of 118.40% as the optimal conditions. Mathematic models were adjusted to the optimal conditions to describe the PVOD kinetics of cape gooseberries. Azuara's penetration empiric model, a phenomenological model from the solution of Fick's second law, and Peleg's empiric model were used. The latter adjusted better to the experiment data.RESUMEN: El objetivo de este estudio fue optimizar la transferencia de masa durante la deshidratación osmótica a vacío pulsante (DOVP) de uchuvas (Physalis peruviana L.) mediante la metodología de superficies de respuesta. Se evalúo el efecto de temperatura (25-45°C), sólidos (50-70°Brix), velocidad de rotación (60-100 rpm), presión (50-100 mBar) y número de pulsos de vacío (1-3) sobre los parámetros de deshidratación osmótica pérdida porcentual de peso (%PP), pérdida porcentual de humedad (PH) y ganancia porcentual de sólidos (GS). Se utilizó jarabe de sacarosa en relación jarabe/fruta de 5/1 durante 2 horas. Los resultados entregaron como condiciones óptimas 45ºC, 70ºBrix, 99,99 rpm, 98,92 mbar y 2,87 pulsos de vacío, para una %PP de 47,52%, %PH de 21,12% y %GS de 118,40. A las condiciones óptimas se ajustaron modelos matemáticos para describir la cinética de DOVP de uchuvas. Se utilizó el modelo empírico de penetración de Azuara, un modelo fenomenológico a partir de la solución de la segunda ley de Fick y el modelo empírico de Peleg. Siendo este último el modelo que mejor ajustó los datos experimentales.COL001077111application/pdfengUniversidad Nacional de Colombia, Facultad de Ciencias AgrariasBogotá, Colombiahttps://creativecommons.org/licenses/by-nc-sa/4.0/http://creativecommons.org/licenses/by-nc-sa/2.5/co/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodologyOptimización de la deshidratación osmótica a vacío pulsante de uchuva (Physalis peruviana L.) por medio de la metodología de superficies de respuestaArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPresión OsmóticaOsmotic PressureTransferencia de masaMass transferPhysalis peruvianaLey de FickFick’s lawUchuva: Physalis peruvianahttp://aims.fao.org/aos/agrovoc/c_26616Agron. 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