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Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters

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Abstract

Peleg’s equation was used to study the effect of process parameters on kinetics of mass transfer in terms of solids gain and water loss during osmotic dehydration using 30–50% (w/w) sucrose solution at 30, 40 and 50 °C. The experimental data were successfully fitted employing Peleg’s equation with the coefficient of determination (R 2) higher than 0.88, the root mean square error, and the mean relative percentage deviation modulus (E) of less than 0.003% and 6.40% for all treatments, respectively. In all cases, initial mass transfer rate parameter (K 1) decreased significantly (p < 0.05) as the solution concentration and solution temperature increased suggesting a corresponding increase in the initial mass transfer rate. Initial mass transfer rate followed an Arrhenius relationship which showed that solids gain had the highest temperature sensitivity (E a = 21.93–33.84 kJ mol−1) during osmotic dehydration. Equilibrium mass transfer parameter (K 2) decreased significantly (p < 0.05) as solution concentration increased demonstrating that the equilibrium solid and water contents increased with increase in solution concentration. The equilibrium solid and water contents were also estimated adequately using Peleg’s equation (R 2 > 0.78). The results of this work allow estimating the kinetics of mass transfer during osmotic dehydration in order to obtain products with determined solid and water contents.

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Abbreviations

E a :

Activation energy (kJ mol−1)

k 0 :

Frequency factor (min−1)

K 1 :

Peleg rate constant (min g/g−1)

K 2 :

Peleg capacity constant (g/g)−1

M :

Mass of sample (g) after time (t)

m :

Dry mass of sample (g) after time (t)

n :

Number of experimental data

R :

Universal gas constant (8.314 kJ/mol K)

SG:

Solid gain (g/g)

T :

Absolute temperature (K)

t :

Time (min)

V :

Value

WL:

Water loss (g/g)

X :

Dependent variable

∞:

At equilibrium

0:

At the beginning of the process

exp:

Experimental

pre:

Predicted

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Acknowledgments

The authors are grateful for the financial support received from the Ministry of Higher Education through the Fundamental Research Grant Scheme (FRGS) and Universiti Putra Malaysia for this project.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor D.E, Malaysia

    Ali Ganjloo, Russly Abdul Rahman, Jamilah Bakar & Mandana Bimakr

  2. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor D.E, Malaysia

    Russly Abdul Rahman

  3. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor D.E, Malaysia

    Azizah Osman

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  1. Ali Ganjloo
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Correspondence to Ali Ganjloo.

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Ganjloo, A., Rahman, R.A., Bakar, J. et al. Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters. Food Bioprocess Technol 5, 2151–2159 (2012). https://doi.org/10.1007/s11947-011-0546-2

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