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Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration.

Rastogi, N. K. and Raghavarao, K. S. M. S. (2004) Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration. Lebensmittel Wissenschaft und Technologie, 37 (1). pp. 43-47.

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Abstract

Mass transfer during osmotic dehydration of pineapple cubes was investigated in a range of temp. (30-50C) and osmotic solution concn. (40-70Brix). Assuming that osmotic dehydration was governed by Fickian diffusion, effective diffusion coeff. for solute and water were assessed. Results showed that these were empirically correlated with temp. and concn. of osmotic solution. Experimental values for the effective diffusion coeff. of solute and water correlated strongly with predicted values (R2 = 0.96 and 0.99, respectively).

Item Type: Article
Uncontrolled Keywords: DIFFUSION-; DRYING-; PHYSICAL-PROPERTIES; PINEAPPLES-; MASS-TRANSFER; OSMOTIC-DRYING
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 24 Fruits
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 10:16
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7561

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