Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features
The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40–80°C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The opti...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/6317943 |
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| author | Roberto Lemus-Mondaca Sebastian Pizarro-Oteíza Mario Perez-Won Gipsy Tabilo-Munizaga |
| author_facet | Roberto Lemus-Mondaca Sebastian Pizarro-Oteíza Mario Perez-Won Gipsy Tabilo-Munizaga |
| author_sort | Roberto Lemus-Mondaca |
| collection | DOAJ |
| description | The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40–80°C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10−9 m2/s for three selected temperatures (40, 60, and 80°C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80°C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60°C resulted in dried samples with the highest quality parameters. |
| format | Article |
| id | doaj-art-0ee46d350eca4a06aa190d540100c562 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-0ee46d350eca4a06aa190d540100c5622025-02-03T07:24:19ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/63179436317943Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality FeaturesRoberto Lemus-Mondaca0Sebastian Pizarro-Oteíza1Mario Perez-Won2Gipsy Tabilo-Munizaga3Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, ChileDepartamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, ChileDepartamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, ChileDepartamento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, ChileThe focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40–80°C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10−9 m2/s for three selected temperatures (40, 60, and 80°C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80°C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60°C resulted in dried samples with the highest quality parameters.http://dx.doi.org/10.1155/2018/6317943 |
| spellingShingle | Roberto Lemus-Mondaca Sebastian Pizarro-Oteíza Mario Perez-Won Gipsy Tabilo-Munizaga Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features Journal of Food Quality |
| title | Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features |
| title_full | Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features |
| title_fullStr | Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features |
| title_full_unstemmed | Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features |
| title_short | Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features |
| title_sort | convective drying of osmo treated abalone haliotis rufescens slices diffusion modeling and quality features |
| url | http://dx.doi.org/10.1155/2018/6317943 |
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