Effects of Salt Concentration on Osmotic Dehydration of Green Bean

Wilton Pereira da Silva, Aluízio Freire da Silva Júnior, Juarez Everton de Farias Aires, Kalina Lígia C.A. Farias Aires, Cleide Maria Diniz Pereira da Silva e Siilva, Vera Solange O. Farias


In this study, mass transfer simulations were performed during the process of osmotic dehydration of green beans in NaCl solutions of 20 and 26.5% at 50 °C. Additionally, the effect of solute concentration on boundary conditions was investigated. For such, a diffusion model – assuming constant diffusivity – and the geometry of an infinite cylinder was considered. A numerical solution was also developed and coupled with an optimizer in order to obtain the process parameters using experimental data. The results were consistent with those mentioned in the literature, for which analytical tools were utilized to describe the process.

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DOI: https://doi.org/10.5296/jas.v3i1.6833


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Paper Submission E-mail: jas@macrothink.org

Journal of Agricultural Studies   ISSN 2166-0379

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