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Effect of temperature and concentration on osmotic dehydration of coconut.

Rastogi, N. K. and Raghavarao, K. S. M. S. (1994) Effect of temperature and concentration on osmotic dehydration of coconut. Lebensmittel Wissenschaft und Technologie, 27 (6). 564-567, 20 ref..

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Abstract

Use of osmotic drying for removal of coconut kernel from the shell as a step in the production of dried whole coconut milk was assessed. Effects of temp. (25-45C) and concn. (40-70Brix) of the osmotic agent (sucrose) on the osmotic drying procedure were also studied. Water loss from the coconut samples increased with increasing temp. and concn. of the osmotic solution. An equation was proposed for the reduced wt. based on Fickian diffusion as a function of temp., concn., and immersion time. Pseudo diffusion coeff. of water in the coconut samples were calculated based on the proposed equation. High correlation was observed between predicted and experimental values. It is concluded that osmotic drying could be a useful upstream step in coconut processing.

Item Type: Article
Uncontrolled Keywords: COCONUTS-; DRYING-; FRUITS-; PROCESSING-THERMAL; SEEDS-; DRYING-OSMOTIC
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Mar 2011 11:10
Last Modified: 10 Oct 2018 10:49
URI: http://ir.cftri.com/id/eprint/7895

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