MODELING OF VACUUM OSMOTIC DEHYDRATION OF FOOD

被引：262

作者：

FITO, P

机构：

[1] Departamento de Technología de Alimentos, Universidad Politécnica de Valencia, Valencia

来源：

JOURNAL OF FOOD ENGINEERING | 1994年 / 22卷 / 1-4期

关键词：

D O I：

10.1016/0260-8774(94)90037-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Vacuum osmotic dehydration leads to some advantages as compared with atmospheric osmotic dehydration. The influence of vacuum treatment is very important on the kinetics of the mass transfer phenomena, especially concerning water loss and weight reduction of food during osmotic treatment. This effect of vacuum application cannot be explained only on the basts of diffusional and osmotic transport mechanisms. So, a hydrodynamic mechanism has been proposed and experimentally analysed. Taking this new mechanism into account, a more accurate approach to the modelling of the vacuum osmotic dehydration operation may be done.

引用

页码：313 / 328

页数：16

共 21 条

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