Journal of Food Processing and Preservation, ( ISI ), Volume (36), No (5), Year (2012-6) , Pages (383-392)

Title : ( Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic )

Authors: mohammad noshad , Mohebbat Mohebbi , Fakhri Shahidi , Sayed Ali Mortazavi ,

Citation: BibTeX | EndNote

The effect of pretreatment, osmotic–ultrasonic dehydration, on the rehydration kinetic of quince at three temperatures (25, 45 and 70C) was examined. The values of the effective moisture diffusivity of quinces were in the range 8.114 × 10−11 to 2.020 × 10−10 for untreated samples and 6.085 × 10−11 to 1.308 × 10−10 for pretreated samples, respectively. The temperature dependence of the diffusivity coefficient was also described by the Arrhenius-type relationship. The activation energy was found to be 14.48 and 17.27 kJ/mol, for pretreated and untreated samples quince, respectively. Five different models, Fick s second law of diffusion, Peleg, Weibull, first-order and exponential association, were evaluated based on coefficient of determination (R2), reduced chi-square (χ2) and root means error (RMSE). The Weibull model gives the highest values of R2 and the lowest values of χ2, SSE and RMSE for untreated and pretreated quince samples.

Keywords

KINETIC MODELING REHYDRATION QUINCES OSMOTIC DEHYDRATION
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@article{paperid:1026682,
author = {Noshad, Mohammad and Mohebbi, Mohebbat and Shahidi, Fakhri and Mortazavi, Sayed Ali},
title = {Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic},
journal = {Journal of Food Processing and Preservation},
year = {2012},
volume = {36},
number = {5},
month = {June},
issn = {0145-8892},
pages = {383--392},
numpages = {9},
keywords = {KINETIC MODELING REHYDRATION QUINCES OSMOTIC DEHYDRATION ULTRASONIC},
}

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%0 Journal Article
%T Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic
%A Noshad, Mohammad
%A Mohebbi, Mohebbat
%A Shahidi, Fakhri
%A Mortazavi, Sayed Ali
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2012

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