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Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration.

Rastogi, N. K. and Raghavarao, K. S. M. S. and Niranjan, K. (1997) Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration. Journal of Food Engineering, 31 (4). 423-432, 27 ref..

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Abstract

Effects of temp. and concn. of osmotic solution on the osmotic dehydration of bananas were studied; the effective diffusion coeff. of water was also modelled using a cylindrical configuration to approximate the shape of a banana. Effective diffusion coeff. were calculated using Fick's law for unsteady state mass transfer at temp. of 25-35C and osmotic solution concn. of 40-70B. An Arrhenius-type equation was used to empirically correlate effective diffusion coeff. with temp. and concn. of the osmotic solution. Using this model, predicted and experimental values for effective diffusion coeff. were compared, and gave a good level of agreement (R2 = 0.97).

Item Type: Article
Uncontrolled Keywords: BANANAS-; DIFFUSION-; DRYING-; MODELLING-; OSMOTIC-DRYING
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 10:38
Last Modified: 28 Dec 2016 12:58
URI: http://ir.cftri.com/id/eprint/7805

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