Modelación de la tasa de respiración del mango cortado osmodeshidratado en un sistema cerrado

Abstract

The primary objective of this research study is to model the respiration rate (RR) of osmodehydrated cut mango (Mangifera indica L.), Tommy Atkins variety, at three temperatures (277.15, 293.15 and 308.15 K) in a closed system. Mangos cut in cubes were osmodehydrated in a sucrose solution (60 ° Brix) at 323.15 K for 4 hours. O2and CO2concentrations were measured at established conditions. The experimental RR was calculated and fitted to the regression model (R-M), the Michaelis-Menten (M-M) and Arrhenius models, and a global semi-empirical model that predicts gas concentrations as a function of time and temperature. The results show that M-M's predicted RR showed greater fitting than that of R-M. The activation energy was 55.76 and 31.42 kJg-1h-1for O2and CO2, respectively. The global model predicted O2(R2= 0.96) and CO2(R2= 0.96) concentrations. It is concluded that osmotic dehydration decreased experimental RR when compared to that of previous studies examining both whole and fresh cut mango.