Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries

Autores
Maldonado, Mariela
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick's second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 1011 m2 ∕s and 1.24 1010 m2 ∕s. Whereas, for water in skin and flesh are 9.27 1009 m2 ∕s and 5.48 1008 m2 ∕s. A significant difference for water diffusion coefficients (p < 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.
Fil: Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Peer Reviewed
Materia
Mathematical modelling, Mass transfer phenomena,Effective diffusion coefficient, Cherry fruit, Osmosis Sucrose, Lactitol
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2023-12-15T16:13:52Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/9232
Acceder
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network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherriesMaldonado, MarielaMathematical modelling, Mass transfer phenomena,Effective diffusion coefficient, Cherry fruit, Osmosis Sucrose, LactitolThe diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick&apos;s second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 1011 m2 ∕s and 1.24 1010 m2 ∕s. Whereas, for water in skin and flesh are 9.27 1009 m2 ∕s and 5.48 1008 m2 ∕s. A significant difference for water diffusion coefficients (p &lt; 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.Fil: Universidad Tecnológica Nacional. Facultad Regional Mendoza; ArgentinaPeer Reviewed2023-12-15T16:13:52Z2023-12-15T16:13:52Z2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfhttp://hdl.handle.net/20.500.12272/9232https://doi.org/10.1016/j.heliyon.2022.e08788enghttps://doi.org/10.1016/j.heliyon.2022.e08788info:eu-repo/semantics/openAccess2023-12-15T16:13:52Zhttp://creativecommons.org/publicdomain/zero/1.0/CC0 1.0 UniversalUniversidad Tecnológica Nacional. Facultad Regional MendozaAtribuciónreponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-09-24T12:45:02Zoai:ria.utn.edu.ar:20.500.12272/9232instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:45:04.125Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
spellingShingle Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
Maldonado, Mariela
Mathematical modelling, Mass transfer phenomena,Effective diffusion coefficient, Cherry fruit, Osmosis Sucrose, Lactitol
title_short Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_full Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_fullStr Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_full_unstemmed Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
title_sort Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries
dc.creator.none.fl_str_mv Maldonado, Mariela
author Maldonado, Mariela
author_facet Maldonado, Mariela
author_role author
dc.subject.none.fl_str_mv Mathematical modelling, Mass transfer phenomena,Effective diffusion coefficient, Cherry fruit, Osmosis Sucrose, Lactitol
topic Mathematical modelling, Mass transfer phenomena,Effective diffusion coefficient, Cherry fruit, Osmosis Sucrose, Lactitol
dc.description.none.fl_txt_mv The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick&apos;s second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 1011 m2 ∕s and 1.24 1010 m2 ∕s. Whereas, for water in skin and flesh are 9.27 1009 m2 ∕s and 5.48 1008 m2 ∕s. A significant difference for water diffusion coefficients (p &lt; 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.
Fil: Universidad Tecnológica Nacional. Facultad Regional Mendoza; Argentina
Peer Reviewed
description The diffusion phenomena of sucrose and lactitol in cherries using different proportions during osmotic dehydration was quantified by means of a mathematical model based on Fick&apos;s second law. The average effective diffusion coefficient for soluble solids in skin and flesh are 5.37 1011 m2 ∕s and 1.24 1010 m2 ∕s. Whereas, for water in skin and flesh are 9.27 1009 m2 ∕s and 5.48 1008 m2 ∕s. A significant difference for water diffusion coefficients (p &lt; 0.05) was observed between the treatments. This could indicate that the diffusion between species and treatments is differential. Effective diffusion coefficients for water in skin and flesh are 2 orders of magnitude greater than effective diffusion coefficients for soluble solids. This is probably due to its lesser molecular weight. Furthermore, the effective diffusion coefficients for water and soluble solids in cherry skin are between 1 and 2 orders of magnitude lower than effective diffusion coefficients for both in cherry flesh, possibly due to the barrier effect exerted by the cherry skin.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
2023-12-15T16:13:52Z
2023-12-15T16:13:52Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12272/9232
https://doi.org/10.1016/j.heliyon.2022.e08788
url http://hdl.handle.net/20.500.12272/9232
https://doi.org/10.1016/j.heliyon.2022.e08788
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.heliyon.2022.e08788
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2023-12-15T16:13:52Z
http://creativecommons.org/publicdomain/zero/1.0/
CC0 1.0 Universal
Universidad Tecnológica Nacional. Facultad Regional Mendoza
Atribución
eu_rights_str_mv openAccess
rights_invalid_str_mv 2023-12-15T16:13:52Z
http://creativecommons.org/publicdomain/zero/1.0/
CC0 1.0 Universal
Universidad Tecnológica Nacional. Facultad Regional Mendoza
Atribución
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 13.24418

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