Diffusive mass transfer in potato tissue during osmotic dehydration

Lewicki, P.P.; Lenart, A.; Turska, D. . Dept. of Food Engineering and Machinery

Diffusive mass transfer in potato tissue during osmotic dehydration

1984

Lewicki, P.P. | Lenart, A. | Turska, D. (Warsaw Agricultural Univ., Warsaw (Poland). Dept. of Food Engineering and Machinery)

The analysis of kinetics of diffusion was performed on the basis of results obtained during the osmotic dehydration of potatoes in the form of semi-indefinite body. It was found that in the course of osmotic dehydration of potatoes there occurred the diffusion of salt into the tissue and the increase of the content of dry matter took place in dependence on the time and temperature of the process

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Mots clés AGROVOC

chlorure cloruros contenido de materia seca papa pomme de terre sodio sodium temperatura temperature

Informations bibliographiques

Publié dans

Annals of Warsaw Agricultural University SGGW-AR. Food Technology and Nutrition (Poland)

Numéro 16 ISSN 0208-5755

Pagination

pp. 25-32

D'autres materias

Duree; Duracion; Tissu; Tejido (anatomia); Teneur en matiere seche; Secado artificial / tuberculo; Sechage artificiel / tubercule

Langue

anglais

Note

7 graphs; 8 ref. Summaries (En, Pl)

Type

Summary

Sur AGRIS depuis: 1986-08-15

Format: AGRIS AP

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Diffusive mass transfer in potato tissue during osmotic dehydration

1984

Mots clés AGROVOC

Informations bibliographiques