A simple model for osmotic dehydration of apples

A model was developed for osmotic dehydration of fruit which takes into account outgoing water, incoming solute and shrinkage of fruit during the process. The model was experimentally verified by laboratory dehydration of apple slices using 55 g/100 g glucose syrup at 45°C. The model adequately desc...

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Autor principal: Hough, Guillermo
Publicado: 1993
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v26_n2_p151_Hough
http://hdl.handle.net/20.500.12110/paper_00236438_v26_n2_p151_Hough
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v26_n2_p151_Hough
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spelling paper:paper_00236438_v26_n2_p151_Hough2023-06-08T14:51:36Z A simple model for osmotic dehydration of apples Hough, Guillermo A model was developed for osmotic dehydration of fruit which takes into account outgoing water, incoming solute and shrinkage of fruit during the process. The model was experimentally verified by laboratory dehydration of apple slices using 55 g/100 g glucose syrup at 45°C. The model adequately described experimental results in terms of lost water, gained solids, reduction of water activity and shrinkage during osmosis. By fitting the model to experimental values, apparent diffusivity values at 45°C for outgoing water and incoming sugar were 1.9 × 10-10 and 1.5 × 10-10 m2/s, respectively. © 1993 Academic Press Limited. Fil:Hough, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1993 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v26_n2_p151_Hough http://hdl.handle.net/20.500.12110/paper_00236438_v26_n2_p151_Hough
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description A model was developed for osmotic dehydration of fruit which takes into account outgoing water, incoming solute and shrinkage of fruit during the process. The model was experimentally verified by laboratory dehydration of apple slices using 55 g/100 g glucose syrup at 45°C. The model adequately described experimental results in terms of lost water, gained solids, reduction of water activity and shrinkage during osmosis. By fitting the model to experimental values, apparent diffusivity values at 45°C for outgoing water and incoming sugar were 1.9 × 10-10 and 1.5 × 10-10 m2/s, respectively. © 1993 Academic Press Limited.
author Hough, Guillermo
spellingShingle Hough, Guillermo
A simple model for osmotic dehydration of apples
author_facet Hough, Guillermo
author_sort Hough, Guillermo
title A simple model for osmotic dehydration of apples
title_short A simple model for osmotic dehydration of apples
title_full A simple model for osmotic dehydration of apples
title_fullStr A simple model for osmotic dehydration of apples
title_full_unstemmed A simple model for osmotic dehydration of apples
title_sort simple model for osmotic dehydration of apples
publishDate 1993
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v26_n2_p151_Hough
http://hdl.handle.net/20.500.12110/paper_00236438_v26_n2_p151_Hough
work_keys_str_mv AT houghguillermo asimplemodelforosmoticdehydrationofapples
AT houghguillermo simplemodelforosmoticdehydrationofapples
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