Published

2016-05-01

Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology

Optimización de la deshidratación osmótica a vacío pulsante de uchuva (Physalis peruviana L.) por medio de la metodología de superficies de respuesta

DOI:

https://doi.org/10.15446/agron.colomb.v34n2.54920

Keywords:

kinetic parameters, mass transfer, osmotic pressure, pulsed vacuum, Fick’s law. (en)
Parámetros cinéticos, transferencia de masa, presión osmótica, pulsos de vacío, ley de Fick (es)

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Authors

  • José Edgar Zapata M. Universidad de Antioquia - Facultad de Ciencias Farmacéuticas y Alimentarias - Departamento de Alimentos https://orcid.org/0000-0003-2733-1515
  • Gelmy Luz Ciro G. Universidad de Antioquia - Facultad de Ciencias Farmacéuticas y Alimentarias - Departamento de Alimentos
  • Paulina Marulanda L. Universidad de Antioquia - Facultad de Ciencias Farmacéuticas y Alimentarias - Departamento de Alimentos
The objective of this study was to optimize mass transfer during pulsed vacuum osmotic dehydration (PVOD) of cape gooseberries (Physalis peruviana L.) by means of the surface response methodology. The effects of the factors temperature (25-45°C), solids (50-70°Brix), rotation speed (60-100 rpm), pressure (50-100 mbar) and number of vacuum pulses (1-3) on osmotic dehydration, weight reduction percentage (WR), water loss percentage (WL), and solid gain percentage (SG%) were assessed. Sucrose syrup at a 5/1 syrup/fruit ratio was used for 2 h. The results provided 45°C, 70°Brix, 99.99 rpm, 98.92 mbar and 2.87 pulse vacuum, for a WR of47.52%, WL of 21.12%, and SG of 118.40% as the optimal conditions. Mathematic models were adjusted to the optimal conditions to describe the PVOD kinetics of cape gooseberries. Azuara's penetration empiric model, a phenomenological model from the solution of Fick's second law, and Peleg's empiric model were used. The latter adjusted better to the experiment data.

El objetivo de este estudio fue optimizar la transferencia de masa durante la deshidratación osmótica a vacío pulsante (DOVP) de uchuvas (Physalis peruviana L.) mediante la metodología de superficies de respuesta. Se evalúo el efecto de temperatura (25-45°C), sólidos (50-70°Brix), velocidad de rotación (60-100 rpm), presión (50-100 mBar) y número de pulsos de vacío (1-3) sobre los parámetros de deshidratación osmótica pérdida porcentual de peso (%PP), pérdida porcentual de humedad (PH) y ganancia porcentual de sólidos (GS). Se utilizó jarabe de sacarosa en relación jarabe/fruta de 5/1 durante 2 horas. Los resultados entregaron como condiciones óptimas 45°C, 70°Brix, 99,99 rpm, 98,92 mbar y 2,87 pulsos de vacío, para una %PP de 47,52%, %PH de 21,12% y %GS de 118,40. A las condiciones óptimas se ajustaron modelos matemáticos para describir la cinética de DOVP de uchuvas. Se utilizó el modelo empírico de penetración de Azuara, un modelo fenomenológico a partir de la solución de la segunda ley de Fick y el modelo empírico de Peleg. Siendo este último el modelo que mejor ajustó los datos experimentales.

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Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology. (2016). Agronomía Colombiana, 34(2), 228-238. https://doi.org/10.15446/agron.colomb.v34n2.54920

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