Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration

被引：82

作者：

Rastogi, NK

Raghavarao, KSMS

Niranjan, K

机构：

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

[2] UNIV READING, DEPT FOOD SCI & TECHNOL, READING RG6 2AP, BERKS, ENGLAND

来源：

JOURNAL OF FOOD ENGINEERING | 1997年 / 31卷 / 04期

关键词：

D O I：

10.1016/S0260-8774(96)00086-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Mass transfer during osmotic dehydration of banana has been studied. The solution of Fick's law for unsteady stare mass transfer in cylindrical configuration has been used to calculate the effective diffusion coefficients over a range of temperature (25-35 degrees C) and concentration (40-70 degrees B) of osmotic solution. The effective diffusion coefficient has been empirically correlated with the concentration and temperature of osmotic solution by an Arrhenius-type equation. A high degree of correlation (R-2 = 0.97) was observed between predicted and experimental values of the effective diffusion coefficient. (C) 1997 Elsevier Science Limited.

引用

页码：423 / 432

页数：10

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