Mass transfer kinetics during osmotic dehydration of plum in sugar beet molasses
2010
Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Mišljenović, N., Faculty of Technology, Novi Sad (Serbia) | Lević, Lj., Faculty of Technology, Novi Sad (Serbia) | Jevrić, L., Faculty of Technology, Novi Sad (Serbia)
The paper examined osmotic dehydration of plums in different concentrations of sugar beet molasses solution (40, 60, and 80%) at temperature of 45 deg C and atmospheric pressure. The main objective was to examine the influence of immersion time and concentration of molasses on the mass transfer kinetics during osmotic drying. The most important kinetic parameters of the process (water loss-WL, solid gain-SG, and weight reduction-WR), rate of water loss (RWL), rate of solid gain (RSG) and also WL/SG ratio, which is the most significant efficiency indicator of osmotic dehydration, were calculated. The results indicate that the water and solute diffusion is the highest in the first 3h of dehydration. These kinetic parameters of the process were determined after 20, 40, 60, 90, 120, 180, 240 amd 300 minutes of dehydration.
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