Comparison of the kinetics of osmotic drying apples in sugar beet molasses and sucrose solutions
Mišljenović, N., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Lević, Lj., Faculty of Technology, Novi Sad (Serbia)
Osmotic dehydration of apple was carried out using sugar beet molasses and sucrose solutions in different concentrations (40.0%, 60.0% and 80.0% for sugar beet molasses; 30%, 50% and 70% for sucrose solutions), at constant temperature of 45 deg C, under atmospheric pressure. At different time intervals (up to 5h) of contact with the osmotic media, total mass, solids gain, water loss and moisture content were determined for each sample. Comparison of the most important kinetics parameters during osmotic dehydration in sugar beet molasses and sucrose solution was performed. Better results were achieved in case when sugar beet molasses was used as hypertonic solution. The experimental data modeling was successfully achieved employing an empirical model suggested by LabFit Curve Fitting Software and high values of the coefficient of correlation was reached. All the results obtained allow concluding that the osmotic dehydration kinetics strongly depends on type and concentration of osmotic solution and contact time.
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