Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration

被引：119

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 ENGINEERING | 1997年 / 34卷 / 04期

关键词：

D O I：

10.1016/S0260-8774(98)80034-4

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Mass transfer was quantitatively investigated during osmotic dehydration of fresh carrot over a range of concentration (40-70 degrees B) and temperature (30-50 degrees C) of osmotic solution. Effective diffusion coefficients of water as well as sucrose were estimated using the solution of Fick's unsteady state law. Multilinear analysis of the estimated effective diffusion coefficients of water and solute revealed that these values depend upon temperature and concentration of the osmotic solution as well as the combined effect of temperature and concentration (C) 1998 Elsevier Science Limited. All rights reserved.

引用

页码：429 / 440

页数：12

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