Abstract
The osmotic dehydration (OD) and complementary drying of pirarucu (Arapaima gigas) fillets were studied. Pieces of the dorsal portion of pirarucu (60 mm × 20 mm × 10 mm) underwent OD in a binary solution (NaCl-water) with the application of vacuum pulse following a central rotatable composite design. The effect of the following process variables was assessed: temperature (20–40 °C), osmotic solution concentration (15–25% NaCl), and vacuum pulse pressure (7–101 kPa) on water loss (WL), solid gain (SG), and water activity (aw). OD kinetics was obtained and the Peleg model was fitted to WL and SG data. The osmotically dehydrated pirarucu was dried (40–70 °C) in a fixed-bed dryer and mathematical models were fitted to the drying data. The optimal operational condition for the OD process was 35 °C, solution with 25% NaCl, and atmospheric pressure, which yielded WL of 14.87 ± 1.46%, SG of 8.56 ± 0.45%, and aw of 0.87 ± 0.02. The Peleg model efficiently predicted the WL and SG kinetics. The increase in the water loss in drying was more evident at low temperatures (40–50 °C) with effective diffusivity ranging from 10.85 × 10−9 to 12.30 × 10−9 m2/s. The Midilli and Page models efficiently predicted the drying kinetics.
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The authors would like to thank FINEP (Financiadora de Estudos e Projetos) and SEBRAE (Serviço de Apoio às Micro e Pequenas Empresas) for the financial support (028/2010).
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Martins, M.G., da Silva Pena, R. Combined osmotic dehydration and drying process of pirarucu (Arapaima gigas) fillets. J Food Sci Technol 54, 3170–3179 (2017). https://doi.org/10.1007/s13197-017-2755-9
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DOI: https://doi.org/10.1007/s13197-017-2755-9