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Previous issue date: 2005-08-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior-CAPES / In this research, the drying kinetics and equilibrium conditions during osmotic
dehydration of chayote (Sechium edule, Sw.) were studied using 20, 30 and 40 % (w/v)
sucrose solutions. A thermostatic bath was built to allow the experimental evaluation of
osmotic dehydration kinetics and equilibrium moisture content determination. The
experiments were carried out at three different temperatures (30 ?C, 40 ?C and 50 ?C) in
order to evaluate the influence of temperature and sucrose concentration. Chayote fruits
were washed and submerged in sodium hypochloride solution for ten minutes, for
sanitization. Afterwards, the fruits were dried and cut into slices of about 0.5 cm
thickness. Then, the slices were put into hypertonic sucrose solutions during preestablished
time intervals. After osmotic dehydration, the solution was discarded and
the slices were softly dried with absorbent paper to remove surface moisture. The
moisture content was determined gravimetrically. Long time experiments up to 96 h
were performed to provide information about the equilibrium moisture content. An
specific equilibrium isotherm was selected by statistical methods. The correlation that
better described equilibrium moisture content behavior was the Smith sorption isotherm,
adapted to osmotic environment. The Overhults model was used to describe osmotic
dehydration kinetics and estimate the drying constants k and n. Based on the results
obtained in this research, it could be demonstrated that the equilibrium moisture content
is strongly influenced by sucrose concentration and that k is a parameter dependent on
the temperature and sucrose concentration, whereas n may be considered constant for
the given experimental setup. / Neste trabalho foi feito um estudo da desidrata??o osm?tica de fatias de chuchu em um
sistema que possibilitou a determina??o da umidade de equil?brio e dos coeficientes do
modelo de Overhults para descrever a cin?tica de desidrata??o osm?tica das fatias. O
procedimento experimental consistiu em lavar e escovar os frutos, para a remo??o de
impurezas da casca, fatiar o chuchu, em fatias de 5 mm de espessura, num fatiador
dom?stico de alimentos, submeter o material ? desidrata??o osm?tica em solu??o
hipert?nica de sacarose a 20,30 e 40%, por at? 96 horas, tomando amostras em per?odos
determinados para levantar a curva de desidrata??o do material e tamb?m determinar a
umidade de equil?brio das fatias de chuchu como uma fun??o da concentra??o inicial da
solu??o hipert?nica e da temperatura. Com base nos resultados obtidos foi poss?vel
determinar os par?metros do modelo de Overhults para as fatias de chuchu, bem como a
uma correla??o para a umidade de equil?brio do material e constatar que h? forte
influ?ncia da temperatura e da concentra??o sobre a cin?tica de desidrata??o osm?tica
do chuchu, que cerca de 50 % da umidade das amostras ? removida nas primeiras duas
horas de imers?o, que a umidade de equil?brio ? atingida em cerca de 48 horas de
imers?o e que o modelo de Overhults descreve satisfatoriamente as curvas de
desidrata??o osm?tica.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1279 |
| Date | 30 August 2005 |
| Creators | Ferreira, J?natas de Aguiar |
| Contributors | Mancini, Maur?cio Cordeiro, Cal?ada, Lu?s Am?rico, Silveira, Ana Maria da, Barbosa, Ana Lucia Santos, Wildhagen, Gl?ria Regina |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Engenharia Qu?mica, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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