DSpace Repository

ANALYSIS OF MASS TRANSFER RATE AND EFFICIENCY OF OSMOTIC DEHYDRATION OF WILD GARLIC

Show simple item record

dc.contributor.author Nićetin, Milica
dc.contributor.author Lončar, Biljana
dc.contributor.author Filipović, Vladimir
dc.contributor.author Cvetković, Biljana
dc.contributor.author Filipović, Jelena
dc.contributor.author Knežević, Violeta
dc.contributor.author Pezo, Lato
dc.date.accessioned 2023-07-17T08:31:58Z
dc.date.available 2023-07-17T08:31:58Z
dc.date.issued 2022-09-19
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/300
dc.description The highest value of dehydration efficiency index was obtained by using molasses as osmotic solution, at 20 C, after 2.5 hours of process, performed with agitation (5.59), and without agitation (5.27), which was also observed on the PCA biplot. Based upon the presented results, the process was more efficient when it was performed with agitation, due to the better homogenization of the applied osmotic solution. Concerning osmotic solution impact on rate and efficiency of dehydration process, sugar beet molasses proved to be a better choice. Additionally, the use of molasses as an osmotic agent is more reasonable from economic, environmental and energetic aspects. It can be concluded that the mass transfer rate was the most intensive in the first hour of the process, and after 2.5 hours showed a tendency of slowing down. Therefore, osmotic dehydration time of wild garlic can be limited to 2.5 hours, which could contribute to significant energy savings. en_US
dc.description.abstract The availability period of fresh wild garlic is very limited, only during the spring season. After harvest, the leaves quickly lose their sensory, nutritious and functional properties. The stability and availability of this valuable herb material can be extended by adequate drying technique. The aim was to evaluate the influence of used osmotic solution, process duration, temperature and mixing on the mass transfer rate and the efficiency of process on wild garlic. The paper describes a study of osmotic dehydration of wild garlic (Allium ursinum L.) in sugar beet molasses and aqueous solution of sodium chloride and sucrose, at three different temperatures (20, 35, and 50 0C), with and without manual stirring in every 15 minutes. For this purpose, rate of water loss-RWL, rate of solid gain - RSG, rate of weight reduction - RWR and dehydration efficiency index - EI, were determined after 1, 2.5, and 4 hours of dehydration. In order to follow the mass transfer during the process, three key process variables were measured: moisture content, change in weight and change in dry matter, in accordance with Official Methods of Analysis (AOAC). Based on the obtained parameters RWL, RSG, RWR and EI were calculated. Principal component analysis (PCA) was applied to separate the samples according to the process parameters and characterize the observed samples. Higher values of the observed parameters was achieved when the process was performed with agitation. Mass transfer was the most intensive at the beginning of the process, at temperature of 50 0C. RWL, RSG, RWR and EI decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. The highest value of EI was obtained by using molasses as osmotic solution, at 20 C, after 2.5 hours of process, performed with agitation (5.59), and without agitation (5.27), which was also observed on the PCA biplot. Mass transfer was the most intensive at the beginning of the process, decreased continuously from the first to the fourth hour, and after 2.5 hours showed a tendency to slow down. Therefore, processing time can be limited to 2.5 hours. en_US
dc.description.sponsorship This work is supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, grant number: 451-03-9/2021-14/ 200134. en_US
dc.language.iso en en_US
dc.publisher Journal of Hygienic Engineering and Design en_US
dc.subject Osmotic dehydration en_US
dc.subject Wild garlic en_US
dc.subject Efficiency of dehydration en_US
dc.subject Mass transfer rate, en_US
dc.subject PCA analysis en_US
dc.title ANALYSIS OF MASS TRANSFER RATE AND EFFICIENCY OF OSMOTIC DEHYDRATION OF WILD GARLIC en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account