Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples

The paper presents water diffusion coefficients as providing a significant contribution to the creation of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials that is used for modelling the technological process and designing innovative product...

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Autores principales:	Monika Janowicz, Agnieszka Ciurzyńska, Andrzej Lenart
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	diffusion coefficient drying convection pressure pretreatment osmotic dehydration apples Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/dbc04216b67c41ddac63f2809f1d39a3
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spelling	oai:doaj.org-article:dbc04216b67c41ddac63f2809f1d39a32021-11-25T17:33:17ZEffect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples10.3390/foods101126052304-8158https://doaj.org/article/dbc04216b67c41ddac63f2809f1d39a32021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2605https://doaj.org/toc/2304-8158The paper presents water diffusion coefficients as providing a significant contribution to the creation of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials that is used for modelling the technological process and designing innovative products. Dehydration is one of the most widely used methods for improving the stability and durability of fruit and vegetables because it reduces water activity and microbial activity, and minimises the physical and chemical changes during storage. The considerable impact of pressure on heat exchange and weight during the convection drying process of osmotically pretreated apples is demonstrated. The course of the drying curves and the drying rate is determined by the use of pressures of 0.02 and 500 MPa. Varied pressure applied during osmotic impregnation significantly influences the value of the diffusion coefficient: the average determined for the entire course of the drying curve and the average determined in the intervals of the reduced water content. The lowest values of the average water diffusion coefficient are obtained for apples preboiled under overpressure conditions and, at the same time, the determined diffusion coefficients in the water content are characterised on the drying curve by a clearly decreasing course until the reduced water content reaches approximately 0.2.Monika JanowiczAgnieszka CiurzyńskaAndrzej LenartMDPI AGarticlediffusion coefficientdrying convectionpressure pretreatmentosmotic dehydrationapplesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2605, p 2605 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	diffusion coefficient drying convection pressure pretreatment osmotic dehydration apples Chemical technology TP1-1185
spellingShingle	diffusion coefficient drying convection pressure pretreatment osmotic dehydration apples Chemical technology TP1-1185 Monika Janowicz Agnieszka Ciurzyńska Andrzej Lenart Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
description	The paper presents water diffusion coefficients as providing a significant contribution to the creation of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials that is used for modelling the technological process and designing innovative products. Dehydration is one of the most widely used methods for improving the stability and durability of fruit and vegetables because it reduces water activity and microbial activity, and minimises the physical and chemical changes during storage. The considerable impact of pressure on heat exchange and weight during the convection drying process of osmotically pretreated apples is demonstrated. The course of the drying curves and the drying rate is determined by the use of pressures of 0.02 and 500 MPa. Varied pressure applied during osmotic impregnation significantly influences the value of the diffusion coefficient: the average determined for the entire course of the drying curve and the average determined in the intervals of the reduced water content. The lowest values of the average water diffusion coefficient are obtained for apples preboiled under overpressure conditions and, at the same time, the determined diffusion coefficients in the water content are characterised on the drying curve by a clearly decreasing course until the reduced water content reaches approximately 0.2.
format	article
author	Monika Janowicz Agnieszka Ciurzyńska Andrzej Lenart
author_facet	Monika Janowicz Agnieszka Ciurzyńska Andrzej Lenart
author_sort	Monika Janowicz
title	Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
title_short	Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
title_full	Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
title_fullStr	Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
title_full_unstemmed	Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
title_sort	effect of osmotic pretreatment combined with vacuum impregnation or high pressure on the water diffusion coefficients of convection drying: case study on apples
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/dbc04216b67c41ddac63f2809f1d39a3
work_keys_str_mv	AT monikajanowicz effectofosmoticpretreatmentcombinedwithvacuumimpregnationorhighpressureonthewaterdiffusioncoefficientsofconvectiondryingcasestudyonapples AT agnieszkaciurzynska effectofosmoticpretreatmentcombinedwithvacuumimpregnationorhighpressureonthewaterdiffusioncoefficientsofconvectiondryingcasestudyonapples AT andrzejlenart effectofosmoticpretreatmentcombinedwithvacuumimpregnationorhighpressureonthewaterdiffusioncoefficientsofconvectiondryingcasestudyonapples
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Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples

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