KINETICS OF OSMOTIC DEHYDRATION OF COCONUT

被引：36

作者：

RASTOGI, NK ^{[1
]}

RAGHAVARAO, KSMS ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST,DEPT FOOD ENGN,MYSORE 570013,KARNATAKA,INDIA

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 1995年 / 18卷 / 02期

关键词：

D O I：

10.1111/j.1745-4530.1995.tb00362.x

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Osmotic dehydration rates were determined for coconut over a range of osmotic solution concentration (40-70 degrees B) and temperature (25-45C). A semiempirical relation for kinetics of osmotic dehydration has been proposed, which indicates the moisture diffusion as a function of concentration of osmotic solution and its temperature. Good agreement was observed between the observed and predicted values (correlation coefficient 0.90). The effective diffusion coefficients of;water in coconut during osmotic dehydration were estimated and also the activation energy of the osmotic dehydration process of coconut was found as 1.75 x 10(4) J/kg-mole.

引用

页码：187 / 197

页数：11

共 23 条

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