Table of Contents
Journal of Food Processing
Volume 2014 (2014), Article ID 157427, 7 pages
Research Article

Description of Guava Osmotic Dehydration Using a Three-Dimensional Analytical Diffusion Model

Federal University of Campina Grande, 58492-900 Campina Grande, PB, Brazil

Received 15 June 2014; Accepted 15 October 2014; Published 6 November 2014

Academic Editor: Jayashree Arcot

Copyright © 2014 Wilton Pereira da Silva et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The mass migrations during osmotic dehydration of guava were studied. Parallelepiped shaped slices were dipping in syrup of distilled water and sucrose with two concentrations and two temperatures. It was supposed that a three-dimensional diffusion model with boundary condition of the first kind satisfactorily describes the mass migrations and that the volume and effective mass diffusivities can be assumed constant during the process. The effective mass diffusivities were determined by coupling the three-dimensional analytical solution of the diffusion equation with an optimizer based on the inverse method. The proposed model well described the kinetics of water and sucrose migrations and enabled determining the mass distributions (water and sucrose) within the product at any instant.