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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