Effect of temperature on mass transfer in apples osmotically dehydrated in sucrose solution
2008
Kowalska, H.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of this research was the analysis of mass transfer in the tissue of osmotically dehydrated apples. The samples shaped as rectangular prisms of 25x25x10 mm were osmotically dehydrated in a 60 percent sucrose solution at temperature of 30, 50, and 70 deg C for 180 minutes. It was showed that the result of the osmotic dehydration of apples was a mass los that occured as a consequence of a higher decrease in the water content compared to the gain in dry matter. The higher the temperature and the longer the dehydration time were, the larger the mass transfer inside the apple tissue was. The efficiency of this process was higher when the ratio: water loss in the osmotically dehydrated apples to gain of osmotic substance from the surrounding solution was higher
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