Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment
In this work, the osmotic dehydration (OD) of Tunisian pomegranate seeds of “El Gabsi” variety was investigated. To optimize the process operating conditions, the effect of temperature, hypertonic solution solid content, and stirring speed was studied. The best conditions resulting in the higher wat...
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| Format: | Article |
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Wiley
2018-01-01
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| Series: | International Journal of Chemical Engineering |
| Online Access: | http://dx.doi.org/10.1155/2018/2041056 |
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| author | Basma Khoualdia Samia Ben-Ali Ahmed Hannachi |
| author_facet | Basma Khoualdia Samia Ben-Ali Ahmed Hannachi |
| author_sort | Basma Khoualdia |
| collection | DOAJ |
| description | In this work, the osmotic dehydration (OD) of Tunisian pomegranate seeds of “El Gabsi” variety was investigated. To optimize the process operating conditions, the effect of temperature, hypertonic solution solid content, and stirring speed was studied. The best conditions resulting in the higher water loss and the minimum of fruit damages found are 40°C, 50°Bx, and 440 rpm. In these conditions, the effect of blanching pretreatments on the solute and water transfer kinetics during the OD was investigated. The blanching pretreatments were carried out using two methods: blanching in a boiling water bath and in a microwave oven. The mass diffusion kinetic depends on time, temperature, hypertonic solution solid content, stirring speeds, and pretreatment process. Peleg’s model showed a good fit to the experimental data. By applying blanching pretreatments, the water and solute effective diffusivities passed from the order of 10−9 to the order of 10−8, and the OD equilibrium time was significantly reduced. |
| format | Article |
| id | doaj-art-e163ee52b29e4fc19e0db8495e51b8dd |
| institution | Kabale University |
| issn | 1687-806X 1687-8078 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Chemical Engineering |
| spelling | doaj-art-e163ee52b29e4fc19e0db8495e51b8dd2025-02-03T06:00:12ZengWileyInternational Journal of Chemical Engineering1687-806X1687-80782018-01-01201810.1155/2018/20410562041056Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching PretreatmentBasma Khoualdia0Samia Ben-Ali1Ahmed Hannachi2University of Gabes, National School of Engineers of Gabes, Laboratory of Research Process Engineering and Industrial Systems, LR11ES54, St. Omar Ibn El Khattab 6029, Gabes, TunisiaUniversity of Gabes, National School of Engineers of Gabes, Laboratory of Research Process Engineering and Industrial Systems, LR11ES54, St. Omar Ibn El Khattab 6029, Gabes, TunisiaUniversity of Gabes, National School of Engineers of Gabes, Laboratory of Research Process Engineering and Industrial Systems, LR11ES54, St. Omar Ibn El Khattab 6029, Gabes, TunisiaIn this work, the osmotic dehydration (OD) of Tunisian pomegranate seeds of “El Gabsi” variety was investigated. To optimize the process operating conditions, the effect of temperature, hypertonic solution solid content, and stirring speed was studied. The best conditions resulting in the higher water loss and the minimum of fruit damages found are 40°C, 50°Bx, and 440 rpm. In these conditions, the effect of blanching pretreatments on the solute and water transfer kinetics during the OD was investigated. The blanching pretreatments were carried out using two methods: blanching in a boiling water bath and in a microwave oven. The mass diffusion kinetic depends on time, temperature, hypertonic solution solid content, stirring speeds, and pretreatment process. Peleg’s model showed a good fit to the experimental data. By applying blanching pretreatments, the water and solute effective diffusivities passed from the order of 10−9 to the order of 10−8, and the OD equilibrium time was significantly reduced.http://dx.doi.org/10.1155/2018/2041056 |
| spellingShingle | Basma Khoualdia Samia Ben-Ali Ahmed Hannachi Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment International Journal of Chemical Engineering |
| title | Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment |
| title_full | Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment |
| title_fullStr | Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment |
| title_full_unstemmed | Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment |
| title_short | Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment |
| title_sort | mass transfer during osmotic dehydration of tunisian pomegranate seeds and effect of blanching pretreatment |
| url | http://dx.doi.org/10.1155/2018/2041056 |
| work_keys_str_mv | AT basmakhoualdia masstransferduringosmoticdehydrationoftunisianpomegranateseedsandeffectofblanchingpretreatment AT samiabenali masstransferduringosmoticdehydrationoftunisianpomegranateseedsandeffectofblanchingpretreatment AT ahmedhannachi masstransferduringosmoticdehydrationoftunisianpomegranateseedsandeffectofblanchingpretreatment |