Osmotic Dehydration Of Tilapia Fillets In Limited Volume Of Ternary Solutions

In this study, water activity, moisture content reduction and solute uptake kinetics as well as mass transfer in osmotic dehydration of tilapia (Oreochromis niloticus) fillets were studied, using limited volumes (solution/fillet ratio: 4/1) of ternary solutions (salt-sugar-water) at different initial sucrose (0-100 g in 100 g of water) and salt (0-35.14 g in 100 g of water) concentrations at 20°C. The multicomponent effective diffusion coefficients were calculated by fitting the experimental values to analytical solution of mass transfer equations with a limited solution/fillet ratio. Previously, the effective diffusion coefficients of salt and sugar in tilapia muscle were calculated using a binary system. A very good fit between the mathematical model and experimental values was observed. The binary coefficients obtained were: for sodium chloride, D 11, 0.91 × 10 -9m 2s -1 and sucrose, D 22, 0.22 × 10 -9m 2s -1, and the calculated cross-term coefficients, D 12 and D 21, were -0.12 × 10 -9 and 0.06 × 10 -9m 2s -1, respectively. © 2002 Elsevier Science B.V. All rights reserved.861-2199205Dalla Rosa, M., (1982) Ind. Conserv., 57, pp. 3-7Lazarides, (1995) J. Food Eng., 25 (2), pp. 151-166Lenart, A., (1996) Dry. Technol., 14 (2), pp. 391-413Torreggiani, D., (1993) Food Res. Int., 26, pp. 59-68Sanjinez, E., (1999) Tese Mestrado em Eng. de Al., , UNICAMPNieto, A., (1998) J. Food Eng., 32, pp. 63-79Islam, M.N., Flink, J.N., (1982) J. Food Technol., 17, pp. 387-403Del Valle, F.R., Nickerson, J.T., (1967) J. Food Sci., 32, pp. 218-224Zugarramurdi, A., Lupin, H., (1976) Rev. Latinoam. Ing. Quim. Apli., 6, pp. 79-90Medina-Vivanco, M., (1998) Tese Mestrado em Eng. de Al., , UNICAMPCollignan, A., Raoult-Wack, A.L., (1994) Lebensm. Wiss. Technol., 27, pp. 259-264Bohuon, P., (1998) J. Food Eng., 37, pp. 451-469Raoult-Wack, A.L., (1994) Trends Food Sci. Technol., 5, pp. 255-260Crank, J., (1995) The Mathematics of Diffusion, 2nd Edition, , Clarendon Press, Oxford, UKConway, J., (1983) Can. Inst. Food Sci. Technol., 25, pp. 25-29Wang, W., Sastry, S.D., (1993) J. Food Eng., 20, pp. 311-323Medina-Vivanco, M., (1998) Proceedings of the 11th IDS, Greece, pp. 852-859Rodger, G., (1984) J. Food Sci., 49, pp. 714-720Wang, D., (2000) J. Food Eng., 43, pp. 115-123Cussler, E.L., (1976) Multicomponent Diffusion, , Elsevier, New YorkGerla, P.E., Rubiolo, A.C., (1996) Anales 1er Cong. Iber. de Ing. de Al., pp. 332-344(1995) Official Methods of Analysis of AOAC International, 16th. Edition, , AOAC International, Arlington, USARanganna, S., (1977) Manual of Analysis of Fruit and Vegetable Products, , McGraw-Hill, New YorkMedina-Vivanco, M., (2000) Proceedings of the Conference, COBEQ, , Aguas de San Pedro, Sâo Paulo, BrazilLombardi, A.M., Zaritzki, N.E., (1996) J. Food Process. Eng., 19, pp. 27-48Bohuon, P., (1995), Ph.D. These, Université Montpellier IIStorey, R.M., (1982) Fish Handling and Processing, , Torry Research Station, Ministry of Agriculture, Fisheries and Food, Scotlan