Mass transfer during osmotic dehydration of apple and carrot in sugar beer molasses | Prenos mase tokom osmotske dehidratacije jabuke i mrkve u melasi secerne repe
2008
Misljenovic, N., Tehnoloski fakultet, Novi Sad (Serbia) | Koprivica, G., Tehnoloski fakultet, Novi Sad (Serbia) | Levic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Petkova, M., Institute of Animal Science, Kostinbrod (Bulgaria) | Kuljanin, T., Tehnoloski fakultet, Novi Sad (Serbia)
Samples of apple and carrot were used to study the mass transfer during the osmotic dehydration. Osmotic dehydration process was conducted at the constant temperature of 55 deg C and atmospheric pressure. Sugar beet molasses was used as an osmotic medium. During the experiment, the concentration of sugar beet molasses was changed from 40-80% and the most important kinetic parameters of the osmotic dehydration process were observed. The best results were noticed when the sugar beet molasses of 80% was used as an osmotic medium. By observing the rate of the mass transfer it was achieved that the changes in kinetic parameters were most intensive in the beginning of the process, but after 3 hours the dehydration processs has a tendency of stabilization.
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