Effect of kind and concentration of osmotic solution on the kinetics of osmotic dehydration of pumpkin
2009
Pekoslawska, A. | Lenart, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The objective of this paper was an attempt to explain a phenomenon occurring during the osmotic dehydration of pumpkin in a solution of glucose and starch syrup. The effect was determined of the kind of osmotic substance and the concentration (20 and 60 percent) of its solution on the kinetics of osmotic dehydration of pumpkin. In order to describe the process, the following parameters were calculated: water content, water loss, solid gain, and water loss/solid gain ratio. The results obtained show that both the kind of osmotic substance and the changes in its concentration from 20 to 60 percent in the solutions impact the kinetics of osmotic dehydration of pumpkin. With the 60 percent solutions applied, the effectiveness of the process was higher for the starch syrup solution, and with the 20 percent solutions - for the glucose solution
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