Mass transfer modelling of the osmotic dehydration of some fruits

被引:83
作者
Panagiotou, NM [1 ]
Karathanos, VT [1 ]
Maroulis, ZB [1 ]
机构
[1] Natl Tech Univ Athens, Dept Chem Engn, Athens 15780, Greece
关键词
apple; banana; kiwi fruit; solid gain; sucrose concentration; water loss;
D O I
10.1046/j.1365-2621.1998.00167.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
An empirical model was developed to predict the water loss and solid gain during osmotic dehydration of apple, banana and kiwi fruit. The model is based on a first-order kinetic equation, in which the rate constant is a function of the main process variables (speed of agitation, solute concentration, size of fruit and process temperature). This model was applied to a wide range of experimental data on the osmotic dehydration of apple, banana and kiwi fruit, and its parameters were estimated using non-linear regression analysis. The results showed that all of the above process variables have a significant effect on the mass transfer phenomena during osmotic dehydration.
引用
收藏
页码:267 / 284
页数:18
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