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Food and Bioprocess Technology

, Volume 4, Issue 2, pp 320–326 | Cite as

Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

  • Elsa Uribe
  • Margarita Miranda
  • Antonio Vega-GálvezEmail author
  • Issis Quispe
  • Rodrigo Clavería
  • Karina Di Scala
Communication

Abstract

Mathematical modelling was used to study the effect of process temperature on moisture and salt mass transfer during osmotic dehydration (OD) of jumbo squid with 6% (w v −1) NaCl at 75, 85 and 95 °C. The diffusion coefficients for moisture and salt increased with temperature. Based on an Arrhenius-type equation, activation energy values of 62.45 kJ mol−1 and 52.14 kJ mol−1 for moisture and salt, respectively, were estimated. Simulations of mass transfer for both components were performed according to Newton, Henderson and Pabis, Page, Weibull and logarithmic mathematical expressions. The influence of drying temperature on the kinetic parameters was also studied. Based on statistical tests, the Weibull and logarithmic models were the most suitable to describe the mass transfer phenomena during OD of jumbo squid.

Keywords

Osmotic dehydration Mathematical modelling Drying Kinetics Diffusion coefficients Jumbo squid 

Nomenclature

OD

Osmotic dehydration

a

Parameter of Eqs. 7 and 10

c

Parameter of Eq. 10

Dwe

Moisture diffusion coefficient, m2 s−1

Dse

Salt diffusion coefficient, m2 s−1

Ea

Activation energy, kJ mol−1

k

Kinetic parameter of drying models, min−1

L

Sample thickness, m

MRs

Salt ratio, dimensionless

MRw

Moisture ratio, dimensionless

n

Parameter of Eq. 8

t

Process time, minute

T

Process temperature, K

Xse

Equilibrium moisture content, gram water per gram of dry matter

Xst

Salt content, gram of NaCl per gram dry matter

Xso

Initial salt content, gram of NaCl per gram dry matter

Xwt

Moisture content, gram water per gram dry matter

Xwo

Initial moisture content, gram water per gram dry matter

Xwe

Equilibrium salt content, gram water per gram dry matter

Greeks symbols

α

Shape parameter of Weibull model

β

Scale parameter of Weibull model, min

Notes

Acknowledgements

The authors gratefully acknowledge the Research Department of Universidad de La Serena (DIULS), Chile, for providing financial support to the project DIULS 220-2-14.

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Copyright information

© Springer Science + Business Media, LLC 2010

Authors and Affiliations

  • Elsa Uribe
    • 1
  • Margarita Miranda
    • 1
  • Antonio Vega-Gálvez
    • 1
    Email author
  • Issis Quispe
    • 1
    • 2
  • Rodrigo Clavería
    • 1
  • Karina Di Scala
    • 3
    • 4
  1. 1.Department of Food EngineeringUniversidad de La SerenaLa SerenaChile
  2. 2.Área Agropecuaria y AcuícolaUniversidad Tecnológica de Chile-INACAPLa SerenaChile
  3. 3.Food Engineering Research GroupUniversidad Nacional de Mar del Plata, Facultad de IngenieríaMar del PlataArgentina
  4. 4.Consejo Nacional de Investigaciones Científicas y Técnicas, CONICETBuenos AiresArgentina

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