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Kinetics of osmotic dehydration of coconut.

Rastogi, N. K. and Raghavarao, K. S. M. S. (1995) Kinetics of osmotic dehydration of coconut. Journal of Food Process Engineering, 18 (2). 187-197, 23 ref..

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Osmotic dehydration rates were determined for coconut over a range of osmotic solution concentration (40-70°B) and temperature (25-45C). A semiempirical relation for kinetics of osmotic dehydration has been proposed, which indicates the moisture diffusion as a function of concentration of osmotic solution and its temperature. Good agreement was observed between the observed and predicted values (correlation coefficient 0.90). The effective diffusion coefficients of water in coconut during osmotic dehydration were estimated and also the activation energy of the osmotic dehydration process of coconut was found as 1.75 × 104 J/kg-mole.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Apr 2012 08:43
Last Modified: 20 Apr 2012 08:43
URI: http://ir.cftri.com/id/eprint/7874

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