Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions

Abstract

Abstract The present study aimed to evaluate kinetics of osmotic dehydration of carrot cubes in terms of solid gain and water loss, which was studied at three glucose syrup concentration levels (30, 40 and 50% w/w), three salt concentration levels (5, 10 and 15% w/w) and three temperature levels of osmotic solution (30, 40 and 50°C) for 240 min. The experimental data was fitted to different semi-empirical kinetic models including Magee, Peleg and Page. Coefficient of determination (R2), chi-squared (2) and root mean square error (RMSE) were used for determination of the best suitable model. Among the models applied, Peleg model well represented the experimental data for solute gain (R2=0.81, 2=0.006, RMSE= 0.027); whereas water loss was well represented by the Page model (R2=0.97, 2=0.003, RMSE= 0.005). Curves related to experimental data as well as predicted data by Magee; Peleg and Page models were drawn. It was observed that proposed models by Peleg and Page, compared to Magee’s model, were better able to predict the osmotic dehydration process kinetics and equilibrium values of SG and WL.