Research note
Non-diffusional mechanisms occurring during vacuum osmotic dehydration

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Abstract

The non-diffusional mass transfer in operations where porous food is immersed in a liquid and submitted to vacuum conditions is analysed in this study. The liquid penetration in the food pores due to pressure gradients have been mathematically modelled. An experimental verification of the resulting equations is presented.

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    Osmotic treatment using vacuum impregnation (VI) was reported to improve nutritional, sensory, and textural qualities of foods by force diffusion of the target substrates into porous food or material (Occhino, Hernando, Llorca, Neri, & Pittia, 2011). This technique involves exchanging internal gas or liquid in open pores with an external liquid phase, using a hydrodynamic mechanism to promote pressure change (Fito & Pastor, 1994). The porous structure supported the impregnation of osmosis-assisted bioactive compounds under vacuum.

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