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Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration.

Rastogi, N K and Raghavarao, K S M S (1997) Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering, 34 (4). 429-440, 25 ref..

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Abstract

Effects of temp. and concn. of osmotic solution on mass transfer during osmotic dehydration of fresh carrots were examined in order to determine diffusion coeff. of water and osmotic solute (sucrose) over a range of temp. (30-50C) and concn. (40-70Brix). Fick's unsteady state law was applied to estimate effective diffusion coeff.; multilinear analyses of these coeff. showed that they were dependent on temp. and concn. of osmotic solution. It is concluded that the estimated diffusion coeff. for water and solute may be useful in optimization and scale-up of osmotic dehydration of carrots.

Item Type: Article
Uncontrolled Keywords: CARROTS-; DRYING-; PHYSICAL-PROPERTIES; MASS-TRANSFER; OSMOTIC-DRYING
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:20
Last Modified: 28 Dec 2011 10:00
URI: http://ir.cftri.com/id/eprint/7788

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