Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.)

被引：104

作者：

Park, KJ ^{[1
]}

Bin, A ^{[1
]}

Brod, FPR ^{[1
]}

Park, THKB ^{[1
]}

机构：

[1] State Univ Campinas, Coll Agr Engn, Dept PreProc Agr & Livestock Prod, BR-13081970 Campinas, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 52卷 / 03期

基金：

巴西圣保罗研究基金会;

关键词：

effective diffusivity; empirical models; water loss; solids' gain;

D O I：

10.1016/S0260-8774(01)00118-2

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

Osmotic dehydration kinetics of pear D'anjou cubes was carried out for three different concentrations and three different temperatures of solution. Peleg, Fick, and Page's mathematical models were fitted to the experimental data. Effective diffusivity calculated with Fick's equation varied from 3.47 x 10(-10) to 1.92 x 10(-9) m(2)/S for water loss and from 1.99 x 10(-10) to 3.60 x 10(-9) m(2)/s for solids' gain. Water loss and solids' gain increase as temperature or solute concentration increases. 9 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：293 / 298

页数：6

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[2]

[Anonymous], 1949, THESIS PURDUE U INDI

[3]

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[4]

CRANCK J, 1975, MAT DIFFUSION