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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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v26_n2_p151_Hough |
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| Sumario: | 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. |
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