evaluation of mass transfer during the osmotic dehydration ... … · its fruit is known as melon...

Contemporary Engineering Sciences, Vol. 11, 2018, no. 46, 2257 - 2272

HIKARI Ltd, www.m-hikari.com

https://doi.org/10.12988/ces.2018.85205

Evaluation of Mass Transfer During the

Osmotic Dehydration of Pumpkin Slices

(Sicana odorifera naud)

Diofanor Acevedo Correa1, Piedad Montero Castillo1 and Raúl José Martelo2

1 Research Group Innovación y Desarrollo Agropecuario y Agroindustrial

Universidad de Cartagena, Av. Consulado, Street 30 No. 48-152

130015 Cartagena de Indias, Colombia

2 Faculty of Engineering, Research Group in Communications and Informatics

Technologies GIMATICA, University of Cartagena, Colombia

Copyright © 2018 Diofanor Acevedo Correa, Piedad Montero Castillo and Raúl José Martelo.

This article is distributed under the Creative Commons Attribution License, which permits

unrestricted use, distribution, and reproduction in any medium, provided the original work is

properly cited.

Abstract

The objective of the present investigation was to evaluate the mass transfer during

the osmotic dehydration of odor gourd slices (Sicana odorifera naud). Pumpkin

slices were immersed in a hypertonic solution of sucrose during time intervals of

1, 2, 4, 6, 8 and 10 hours, three temperature levels of 30, 40 and 50 ° C were used

and three levels of solution concentration osmotic (45%, 55% and 65%) with a

fruit ratio: 1: 6 solution. It was found that the loss of humidity, weight loss and

gain of solids varied significantly with the increase in temperature and / or

concentration, giving the best conditions at a temperature of 50 ° C, concentration

of 65 ° Brix and 6h of process, being the concentration of the solution and the

temperature the variable that most influenced during the osmotic dehydration of

pumpkin slices.

Keywords: kinetics, solid gain, moisture loss and weight loss

1. Introduction

Colombia hosts a large number of native fruit species of potential interest to the

2258 Diofanor Acevedo Correa et al.

agricultural industry, which are sources of nutrients and income for the local

population. However, the nutritional value of these fruits is still small. The

Caribbean Region presents environmental conditions that contribute to the

diversity of food sources, including autochthonous fruits [1]. These fruits

contribute to feed the local population and can play an important role in food

security and food sovereignty for many families, especially those in the more

remote rural areas. The fruits can contribute to improve the quality of life of the

individuals that consume them, since they are rich in antioxidants that are

associated with the reduction of the risk of developing diseases caused by

oxidative stress. The functional properties of these fruits have been widely

attributed to their high levels of phenolic compounds, carotenoids and ascorbic

acid [2]. The genus Sicana belongs to the botanical family Cucurbitaceae, which

comprises a group of native Brazilian plants found in the northeastern and

southeastern regions, and spread through Central and South America as (Mexico,

Guatemala, El Salvador, Nicaragua, Costa Rica, Puerto Rico, Cuba, Panama,

Venezuela, Colombia, Peru and Bolivia) [3].

Now, Sicana Odorifera (Vell), a plant belonging to the group of curbitáceas

families, are rich in bioactive compounds such as carotenoids and antioxidant

vitamins. This herbaceous fruit of rapid growth and high altitude (15m) or more.

Its fruit is known as melon de olor, melon peach, pumpkin de olor, name that

mostly refers to its sweet, strong and pleasant aroma and these fruits are

consumed fresh or prepared in desserts, preserves, etc. The shape is almost

cylindrical, 30 to 60cm long, hard shell, purple, smooth and shiny. The seeds are

oval, light brown and bordered by a dark brown [4]. At maturity, the pulp is firm

and orange yellow, being hard and juicy, which is consumed as refreshing or

sliced, used to make jams, for that reason a good alternative for its preservation

and prolongation of its useful life is to subject it to processes of osmotic

dehydration (OD).

OD is a preservation technique used to prolong the shelf life of fruits, especially

those with high humidity. Its purpose is to reduce water and moisture activity by

submerging the fruit in a hypertonic solution, in this process there is an important

water outlet from the product to the solution and a solute entry from the solution

to the food [5]. We can distinguish three types of osmotic solutions, hypotonic;

which contains less solute molecules than food, isotonic; which contains a similar

concentration of solutes compared to food and finally hypertonic; which is the

most widely used in the processes of osmotic dehydration, this is characterized by

containing more molecules of solute than food material [6].

In osmotic dehydration different solutions can be used, such as sucrose, fructose,

glucose, corn syrup, honey and sodium chloride, the latter being generally used

for vegetables and meats. These agents must be able to generate a difference of

high osmotic pressure that favors the dehydration of the product, for which these

solutions must be rich in solutes [7]. The efficiency of this process depends on a

Evaluation of mass transfer during the osmotic dehydration 2259

number of factors, including the type of osmotic substance, its concentration,

temperature and time of exposure, as well as the shape and structure of the food

[5].

Ciurzynska et al., [8], reported that the choice of optimal parameters such as

temperature, concentration of solution and type of osmotic substance are very

important for product quality and greater efficiency of mass exchange [8]. On the

other hand Vega-Galvez et al., [9] demonstrated that with a high concentration of

osmotic solution and at a temperature of 30 ° C, the moisture output and the gain

of soluble solids occurred during the osmotic dehydration of the Chilean papaya

can be accelerated [9]. In addition Tirado et al., [10] Confirmed a strong influence

of the type of osmotic solution, as well as the concentration and the time of

exposure in the gain of solids, the loss of weight and humidity in an osmotically

dehydrated pineapple [10]. The objective of the present investigation was to

evaluate the influence of the variables of temperature, sucrose concentration and

time on the kinetics of weight loss, moisture loss, solids gain and pH during the

osmotic dehydration of Sicana Odorifera.

2. Methodology

2.1 Raw Materials

We worked with pumpkin odor (Sicana odoriferous), they were acquired in the

town of El Carmen de Bolivar. Fruits with a state of maturity of color 6 were

chosen indicating a completely orange coloration and a level of total soluble

solids in a range of 14.5 to 15.6 ° Brix. The fruit was washed and disinfected with

hydrochloric acid (100 ppm), peeled and cut into sheets 3 cm long x 2. cm high

and 0.5 cm thick. The sucrose used for the preparation of the osmotic solutions

was also purchased at a supermarket in the city.

2.2 Osmotic Dehydration

Osmotic solutions of commercial sucrose were prepared at three different

concentrations (45 °Brix, 55 °Brix and 65 °Brix), these were controlled using an

HPD009 refractometer. Temperatures of 30 °C, 40 °C and 50 °C were used. The

pumpkin slices of odor were immersed in different beakers of 1000mL each. A

fruit ratio was used: solution of 1: 6. The containers were placed in a

thermoregulated water bath to control and keep the working temperature constant.

2.3 Analytical Determinations

The moisture content was analyzed with the method 934.06 of the AOAC [11]

using a furnace at 105 °C for 10 h, the pH was determined by direct reading using

a pH meter portable model HI 83141 and the concentration of solids soluble by

means of an HPD009 refractometer. The analyzes were performed in triplicate at


time intervals of 1h, 2h, 4h, 6h, 8h and 10h, reporting the mean values. To

determine the variation of mass, an analytical balance SETRA brand (HI-410S,

USA) of 0.01g precision was used.

For calculate the weight loss (% WL) Equation 1 was used.

% 𝑊𝐿 =𝑝1 − 𝑝2

𝑝1𝑥 100

(1)

Where p1 represents the initial weight and p2 is the final weight.

To calculate the moisture loss (% ML) equation 2 was used.

% 𝑀𝐿 =ℎ1 − ℎ2

ℎ1𝑥 100

(2)

Where h1 represents initial weight and h2 is the final weight.

The gain of soluble solids (% SG) was calculated using equation 3.

𝑆𝐺% =°𝐵𝑟𝑖𝑥2 − °𝐵𝑟𝑖𝑥1

°𝐵𝑟𝑖𝑥 1𝑥 100

(3)

Where ° Brix2 is final Brix degrees and ° Brix1 represents initial Brix degrees.

2.4 Exprimental Design

54 experiments were carried out, the experimental design used was based on a 32

factorial design with 6 replicas equivalent to the times of 1h, 2h, 4h, 6h, 8h and

10h, being the temperature (T) and concentration (C) the two factors to study,

each with three levels. The response variables used were pH, soluble solids gain

(% SG), weight loss (% WL) and moisture loss (% ML).

2.5 Statistical Analysis

Statgraphics Centurión XII for Windows software was used for the statistical

analysis of the experimental data. The statistical significance of the effects was

analyzed using a simple and factorial analysis of variance (ANOVA) (p <0.05).

All these analyzes were performed in triplicate and were performed with a

confidence level of 95%.


3. Results

3.1 Solid Gains (%SG)

Figures 1, 2 and 3 show the% SG at 45, 55 and 65 °Brix of the osmotic solution

(sucrose) with respect to the different temperatures (30 °C, 40 °C and 50 °C) used

in the process. It is observed that the temperature and concentration of the osmotic

solutions had a marked influence on the SG, showing that at higher temperatures

and higher concentrations of sucrose they led to a greater transfer of solids up to

253% in a 10-h interval. Similar results were reported by Zapata et al., [12] in the

osmotic dehydration of pineapples, which for a similar temperature range and

after 6 h of the process obtained a SG of 252%. The influence of the temperature

in the SG can be explained due to the stimulation of the molecular movement and

the increase of the cellular permeability, in such a way that there is an increase in

the speed of transfer of matter and a much higher solute input [13]. Furthermore,

the GS due to the influence of the high concentration of the osmotic solution can

be attributed to the fact that there is a higher osmotic pressure caused by this

concentration, which favors a higher transfer of solutes [10].

Figure 1. Solid Gains (%GS) at 45 °Brix at temperatures of 30, 40 and 50 ° C

0

20

40

60

80

100

120

140

160

180

0 2 4 6 8 10 12

30

40

50

Soli

d G

ains

(%)

Time (h)




On the other hand, there is a greater transfer of solids from the solute to the

product in the first 6 hours of the process, then the SG rate decreased showing a

much lower transfer compared to the first hours. Tirado et al., [10] Reported

similar results in the osmotic dehydration of pineapple using different osmotic

solutions, these showed an increase in the SG of solids due to a higher

concentration of the solution and observed differences in the SG speed in the first

3h at a concentration of 50% ° Brix, then after about 6 hours of the process, it

reached a state of quasi-equilibrium, where SG remained the same until

osmodehydration was completed [10].

0

50

100

150

200

250

300

0 2 4 6 8 10 12

30

40

50

So

lid

Gai

ns

(%)

Time (h)

0

50

100

150

200

250

300

0 2 4 6 8 10 12

30

40

50

Soli

dG

ain

s (%

)

Time (h)


3.2 Weight Loss (%WL)

Weight loss (% WL) is an indirect measure of water loss (% WL) in foods that

undergo osmotic dehydration processes, which is important to consider when

transporting or storing large quantities of product [12]. Figures 4, 5 and 6 show

that the weight loss depends to a large extent on the concentration of the osmotic

solution used, at a higher concentration, in this case 65 ° Brix (Figure 6). A

greater percentage of weight loss is evidenced (69.7% 9) compared to the lower

concentration of 45 ° Brix (Figure 4), even doubling that value (27.2%).

Coinciding this behavior with that reported by Tirado et al., [10] where the weight

loss was more significant as the concentration of the osmotic medium increased

[10]. For this case the temperature did not greatly influence the weight loss of the

pineapple samples, this behavior is much better observed in Figures 5 and 6,

where the variation of weight reduction at different temperatures (30°C, 40°C and

50°C) was not as significant.

Figure 4. Weight loss (% WL) at 45 ° Brix at temperatures of 30, 40 and 50 ° C

0

5

10

15

20

25

30

0 2 4 6 8 10 12

30

40

50

Wei

ght

Loss

(%)

Time (h)




0

5

10

15

20

25

30

35

40

45

0 2 4 6 8 10 12

30

40

50

Time (h)

Wei

gh

t L

oss

(%

)

0

10

20

30

40

50

60

70

80

0 2 4 6 8 10 12

30

40

50

Time (h)

Wei

ght

Loss

(%

)


3.3 Moisture Loss (%ML)

At the time of immersing a food material in a hypertonic solution, the cells in the

first layer of the material come in contact with the solution and water loss begins

due to the concentration gradient between the hypertonic solution and the cells,

which leads to a contraction of the material. After the loss of water from the first

layer a chemical potential difference of the water forms between the cells of the

first layer and the cells of the second layer. Then, these cells of the second layer

begin to pump water into the structure of the first layer causing a contraction. This

continuous process of mass transfer and tissue contraction extends from the

surface to the center of the material with the passage of the time of exposure of

the food to the hypertonic solution [14].

The most significant changes in moisture loss (% ML) of the product occurred

during the first 6 hours of the process (Figures 7, 8 and 9). This behavior was

similar to that reported by Tirado et al., [10] and Park et al., [14]. Giving the

impression that moisture loss was faster during the initial period, after 6h there is

a loss of water in the product but the variations are not as significant in terms of

the moisture transfer rate for all ranges of water temperature. The values of

humidity loss in the first 6h were in a range of 46% to 72% (Figures 7, 8 and 9),

being above the values reported by Zahoor and MA [15], which for samples of

pineapples dehydrated osmotically in solutions of Sucrose moisture loss after

240min was 39.079% to 46.32% of the initial weight of the pineapple [15].

Also in Figures 7, 8 and 9 it is observed that water loss was more evident as the

concentration of solute and temperature increases. Ahmed at al., Explained the

influence of temperature due to the plasticizing effect of cell membranes and also

to the lower viscosity of the osmotic medium. They found that the impact of

temperature on the kinetics of moisture loss without imparting any effect on solid

gain is more obvious between 30 and 60 ° C for vegetables and fruits [16]. On the

other hand Azoubel et al., [17] indicated that the increase in the concentration of

the osmotic solution results in an increase in the pressure gradients and, therefore,

higher values of water loss; which leads to a much greater gain of soluble solids

(% GS) [17]. With these results, some benefits could be obtained when obtaining

products that require a high reduction in moisture content and that require much

higher concentrations of soluble solids.


Figure 7. Moisture Loss (% ML) at 45 ° Brix at temperatures of 30, 40 and 50 °

C.


C.

0

5

10

15

20

25

30

35

40

45

50

0 2 4 6 8 10 12

30

40

50

Mo

istu

re L

oss

(%

)

Time (h)

0

10

20

30

40

50

60

70

0 2 4 6 8 10 12

30

40

50

Time (h)

Mois

ture

Loss

(%

)



C.

3.4 pH variation

The pH of the pumpkin odor slices was measured with a pH meter before

subjecting the osmotic dehydration process, the average value obtained for fresh

fruit was 5.5. After the dehydration time had elapsed (10h) no high pH variations

were observed (Figure 10, 11 and 12), with the maximum point obtained being

6.3, when comparing the values with fresh fruit a slight increase in pH was

observed. Angelini [18], reported similar values in osmotic kiwi dehydration,

which presented higher pH values than natural fruit. However, De Castro et al.,

[19] has different results in the osmotic dehydration of the guava slices, they

present a small decrease in pH, which was attributed to a concentration of

hydrogen ions caused by the elimination of water. In contrast, Bernardi et al., [20]

did not report significant differences between the pH values obtained for natural

mango fruits and for osmodehydrated fruits, which indicates that during the

osmotic dehydration process there was no difference in the loss of organic

symptoms.

0

10

20

30

40

50

60

70

80

0 2 4 6 8 10 12

30

40

50

Time (h)

Mo

istu

re L

oss

(%)


Figure 10. pH variation at 45 ° Brix at temperatures of 30, 40 and 50 ° C


5,4

5,5

5,6

5,7

5,8

5,9

6

6,1

6,2

0 2 4 6 8 10 12

30

40

50

Time (h)

pH

V

aria

tio

n

5,4

5,5

5,6

5,7

5,8

5,9

6

6,1

6,2

6,3

6,4

0 2 4 6 8 10 12

30

40

50

pH

V

aria

tion

Time (h)



3.5 Statistical analysis

The results of ANOVA showed that the concentration of osmotic solution,

temperature and time, with a p-value less than 0.05, were highly significant for%

SG,% WL and% ML during the osmotic dehydration of the pumpkin (Table 1).

However, in the case of pH variation, the temperature showed a p-value greater

than 0.05, so it can be deduced that this variable did not influence significantly. In

addition, the different interactions between the type of temperature factor (A),

concentration of osmotic solution (B) and time (C) were also evaluated, and it was

observed that for all interactions AB, AC and BC there were no significant

differences when presenting a p-value above 0.05. According to the statistical

analysis it can be inferred that the behavior of the response variables % SG,% WL

and % ML during the process of osmotic dehydration of pumpkin samples was

determined by the concentration of the osmotic solution, temperature and time it

means that the process was controlled and influenced by said variables.

Table 1. Analysis of variance of the process variables

Effect Weight Loss Moisture loss Solid gain pH variation

F

Reaso

n

P

Value

F

Reaso

n

P

Value

F

Reaso

n

P

Value

F

Reaso

n

P

Value

A:Temperatur

e

14.52 0.000

4

6.29 0.015

6

62.11 0.000

0

0.87 0.356

5

B:Concentrati

on

80.54 0.000

0

29.61 0.000

0

42.13 0.000

0

6.57 0.013

6

5,4

5,5

5,6

5,7

5,8

5,9

6

6,1

6,2

6,3

6,4

0 2 4 6 8 10 12

30

40

50

pH

Var

iati

on

Time (h)


Table 1. (Continued): Analysis of variance of the process variables

C:Time 221.06 0.0000 163.77 0.0000 247.43 0.0000 207.92 0.0000

AB 0.17 0.6863 0.57 0.4542 0.21 0.6506 0.88 0.3531

AC 0.10 0.7586 0.68 0.4137 4.14 0.0477 0.82 0.3704

BC 6.65 0.0131 5.73 0.0207 1.10 0.2990 5.50 0.0233

4. Conclusion

There was an influence of the concentration of the osmotic solution, temperature

and time in the osmotic dehydration of pumpkin odor slices. It was found that

moisture loss, weight loss and solids gain increased with increasing temperature

and / or concentration, giving the best conditions at a temperature of 50 ° C and a

concentration of 65 ° Brix at 6 hours. The most significant changes in the kinetics

occurred between the first 6 hours of the process. According to the statistical

analysis, the process was controlled and influenced by the concentration of the

osmotic solution, temperature and time.

References

[1] I.I. Rockenbach, E. Rodrigues, C. Cataneo, L.V. Gonzaga, A. Lima, J.

Mancini-Filho, R. Fett, Ácidos fenólicos e atividade oxidante em fruto de

Physalis peruviana L., Alim. Nutr., 19 (2008), 271−276.

[2] M. Tabarelli, A.V. Aguiar, M.C. Ribeiro, J.P. Metzger, C.A. Peres,

Prospects for biodiversity conservation in the Atlantic forest: Lessons from

aging human-modified landscapes, Biol. Conserv., 143 (2010), 2328−2340.

https://doi.org/10.1016/j.biocon.2010.02.005

[3] G.X. De Paula Filho, T.F. Barreira, S.S. Pinheiro, L. De Morais, H.S.D.

Martino, H.M. Pinheiro-Sant’Ana, ‘Melão croá’(Sicana sphaerica Vell.) and

‘maracujina’(Sicana odorifera Naud.): chemical composition, carotenoids,

vitamins and minerals in native fruits from the Brazilian Atlantic forest,

Fruits, 70 (2015), no. 6, 341-349. https://doi.org/10.1051/fruits/2015035

[4] H.G. Montano, P.S. Brioso, R.C. Pereira, J.P. Pimentel, Sicana odorifera

(Cucurbitaceae) a new phytoplasma host, Bulletin of Insectology, 60 (2007),

no. 2, 287-288.

[5] C. Osorio, M.S. Franco, M.P. Castaño, M.L. González-Miret, F.J. Heredia,

A.L. Morales, Colour and flavour changes during osmotic dehydration of

fruits, Innovative Food Science & Emerging Technologies, 8 (2007), no. 3,

353–359. https://doi.org/10.1016/j.ifset.2007.03.009

https://doi.org/10.1016/j.biocon.2010.02.005

https://doi.org/10.1051/fruits/2015035

https://doi.org/10.1016/j.ifset.2007.03.009


[6] E. Scholten, M. Peters, The edible cocktail: the effect of sugar and alcohol

impregnation on the crunchiness of fruit, Flavour, 1 (2012), no. 1, 10.

[7] J. Barat, A. Grau, P. Fito, Deshidratación Osmótica de Alimentos,

Universidad Politécnica de Valencia, España, 1998, 12-35.

[8] A. Ciurzyńska, H. Kowalska, K. Czajkowska, A. Lenart, Osmotic

dehydration in production of sustainable and healthy food, Trends in Food

Science & Technology, 50 (2016), 186–192.

https://doi.org/10.1016/j.tifs.2016.01.017

[9] A. Vega-Gálvez, M. Palacios, F. Boglio, C. Pássaro, C. Jeréz, R. Lemus-

Mondaca, Deshidratación osmótica de la papaya chilena (Vasconcellea

pubescens) e influencia de la temperatura y concentración de la solución

sobre la cinética de transferencia de materia, Ciência E Tecnologia de

Alimentos, 27 (2007), no. 3, 470–477.

https://doi.org/10.1590/S0101-20612007000300008

[10] D.F. Tirado, K.J. González-Morelo, M.J. Puerta, O.Y. Ahumada, D.A.

Correa, Osmotic Dehydration and Hot-Air Drying of Pineapple (Ananas

comosus), International Journal of Engineering and Technology, 9 (2017),

no. 6, 4193–4202. https://doi.org/10.21817/ijet/2017/v9i6/170906112

[11] AOAC- Association of Official Analytical Chemists. Official methods

analysis, 6th Ed. Arlington (1998).

[12] M.J. Zapata, E. Arias, A. Johan, M. Ciro, G. Gelmy, Optimization of

osmotic dehydration of pineapple (Ananas comosus L.) using the response

surface methodology, Agronomía Colombiana, 29 (2011), no. 2, 441-448.

[13] L. Arias, Y. Perea, J.E. Zapata, Cinética de la Transferencia de Masa en la

Deshidratación Osmótica de Mango (Mangifera indica L.) var. Tommy

Atkins en Función de la Temperatura, Información Tecnológica, 28 (2017),

no. 3, 47–58. https://doi.org/10.4067/S0718-07642017000300006

[14] K.J. Park, A. Bin, F.P. Reis, T.H.K. Brandini Park, Osmotic dehydration

kinetics of pear D’anjou (Pyrus communis L.), Journal of Food

Engineering, 52 (2002), no. 3, 293–298.

https://doi.org/10.1016/S0260-8774(01)00118-2

[15] I. Zahoor, K. Ma, Mass Transfer Kinetics of Osmotic Dehydration of

Pineapple, J. Food Process. Technol., 8 (2017), 653.

https://doi.org/10.4172/2157-7110.1000653

https://doi.org/10.1016/j.tifs.2016.01.017

https://doi.org/10.1590/S0101-20612007000300008

https://doi.org/10.21817/ijet/2017/v9i6/170906112

https://doi.org/10.4067/S0718-07642017000300006

https://doi.org/10.1016/S0260-8774(01)00118-2

https://doi.org/10.4172/2157-7110.1000653


[16] I. Ahmed, I.M. Qazi, S. Jamal, Developments in osmotic dehydration

technique for the preservation of fruits and vegetables, Innovative Food

Science & Emerging Technologies, 34 (2016), 29–43.


[17] P.M. Azoubel, F. Elizabeth, Mass transfer kinetics of osmotic dehydration

of cherry tomato, Journal of Food Engineering, 61 (2004), no. 3, 291–295.

https://doi.org/10.1016/S0260-8774(03)00132-8

[18] R. Angelini, Desidratação osmótica de kiwi (Actinidia deliciosa L): estudio

de reutilización de la solución osmótica. Campinas: Universidade Estadual

de Campinas, 2002, 72p. (Mestrado).

[19] D.S. De Castro, J.E.F. Aires, K.L.C. Aires, A.F. Da Silva, W.P. Da Silva,

J.P. Gomes, Physical and chemical changes in guava raisin ('Psidum

guajava'l.) produced by osmotic dehydration and drying convective,

Australian Journal of Crop Science, 10 (2016), no. 10, 1449- 1454.

https://doi.org/10.21475/ajcs.2016.10.10.p7455

[20] S. Bernardi, R.B. Bodini, B. Marcatti, R.R. Petrus, C.S. Favaro-Trindade,

Quality and sensorial characteristics of osmotically dehydrated mango with

syrups of inverted sugar and sucrose, Scientia Agricola, 66 (2009), no. 1,

40–43. https://doi.org/10.1590/s0103-90162009000100005

Received: May 16, 2018; Published: June 20, 2018


https://doi.org/10.1016/S0260-8774(03)00132-8

https://doi.org/10.21475/ajcs.2016.10.10.p7455

https://doi.org/10.1590/s0103-90162009000100005

evaluation of mass transfer during the osmotic dehydration ... … · its fruit is known as melon...

Documents