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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

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Volume 11, Issue 4


Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines

M. Marcela Rodríguez
  • TECSE – Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. del Valle 5737, C.P. B7400JWI, Olavarría, Buenos Aires, Argentina
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Rodolfo H. Mascheroni
  • CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CONICET La Plata – UNLP), La Plata, Argentina
  • MODIAL, Facultad de Ingeniería UNLP, La Plata, Argentina
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Armando Quintero-Ramos
  • Corresponding author
  • Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua Circuito Universitario s/n. Campus # 2, Chihuahua City, Chihuahua C.P. 31125, México
  • Email
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  • De Gruyter OnlineGoogle Scholar
Published Online: 2015-06-20 | DOI: https://doi.org/10.1515/ijfe-2014-0329


The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60 °C, 70 °C, or 80 °C) was evaluated. The kinetics of moisture loss during drying was obtained and mathematical models were adjusted to estimate the kinetic parameters. Effective diffusion coefficients were calculated using Fick’s second law. All drying kinetics exhibited only a falling-rate period during hot-air drying owing to moisture loss in the osmotic pretreatment. Moisture loss was favoured by the use of sorbitol, whereas the diffusivity of water increased when glucose was used as an osmotic agent. Logarithmic and Midilli et al. models best described the changes in moisture over time, whereas Fick’s second law estimated water diffusion coefficient values between 4.96×10−9 and 2.43×10−8 m2 s−1. These models may be employed to predict the optimum conditions for osmo-dehydrating nectarines under hot-air drying at the industrial level.

Keywords: drying kinetics; mathematical modeling; osmotic dehydration; diffusion coefficients; nectarines


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About the article

Published Online: 2015-06-20

Published in Print: 2015-08-01

Citation Information: International Journal of Food Engineering, Volume 11, Issue 4, Pages 533–545, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2014-0329.

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