Cichowska Joanna, Figiel Adam, Stasiak-Różańska Lidia, Witrowa-Rajchert Dorota
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego St., 51-630 Wrocław, Poland.
Foods. 2019 Jan 9;8(1):20. doi: 10.3390/foods8010020.
The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter-true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg's, Kelvin⁻Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg's model can be satisfactorily supplemented by Kelvin⁻Voigt and Burgers model for better prediction of OD within the particular periods of the process.
一方面，我们验证替代蔗糖溶液的溶质作为渗透剂的有效性，另一方面，我们打算使用不同模型分析传质参数的建模。还提出了一个新的传质参数——真实水分损失，其中包括过程中的实际固体增益。在实际应用中，额外考虑一个新的比率（Cichowska等人的比率）有助于更好地解释渗透脱水（OD）。将苹果品种v. Elise浸入30%的赤藓糖醇、木糖醇、麦芽糖醇和二羟基丙酮（DHA）浓缩溶液中，以去除组织中的一些水分。为了评估这些溶质的效率，使用50%的蔗糖浓缩溶液作为对照。除麦芽糖醇外，所有测试的渗透剂在该过程中都是有效的，真实水分损失参数的值较高证明了这一点。30%浓缩的赤藓糖醇和木糖醇溶液在渗透脱水过程中可以替代蔗糖。Peleg模型、Kelvin⁻Voigt模型和Burgers模型能够很好地拟合实验数据。使用Peleg模型进行传质参数建模，可以通过Kelvin⁻Voigt模型和Burgers模型进行令人满意的补充，以便在该过程的特定时间段内更好地预测OD。
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