MODELING OF DEWATERING AND IMPREGNATION SOAKING PROCESS (OSMOTIC DEHYDRATION)

被引：24

作者：

RAOULTWACK, AL ^{[1
]}

RIOS, G ^{[1
]}

SAUREL, R ^{[1
]}

GIROUX, F ^{[1
]}

GUILBERT, S ^{[1
]}

机构：

[1] USTL,F-34095 MONTPELLIER,FRANCE

来源：

FOOD RESEARCH INTERNATIONAL | 1994年 / 27卷 / 02期

关键词：

MODELING; GEL; WATER; SUCROSE; MASS TRANSFER;

D O I：

10.1016/0963-9969(94)90165-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Partial dewatering and simultaneous solute impregnation can be obtained by immersion of food pieces in concentrated solutions. Recently, further understanding of cross mass transfer was achieved by experimental study and modelling on agar model gel foods.

引用

页码：207 / 209

页数：3

共 11 条

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[2]

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[3]

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[5]

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[6] SIMULTANEOUS WATER AND SOLUTE TRANSPORT IN SHRINKING MEDIA .2. A COMPARTMENTAL MODEL FOR DEWATERING AND IMPREGNATION SOAKING PROCESSES [J].

RAOULTWACK, AL ;

PETITDEMANGE, F ;

GIROUX, F ;

GUILBERT, S ;

RIOS, G ;

LEBERT, A .

DRYING TECHNOLOGY, 1991, 9 (03) :613-630

[7] SIMULTANEOUS WATER AND SOLUTE TRANSPORT IN SHRINKING MEDIA .1. APPLICATION TO DEWATERING AND IMPREGNATION SOAKING PROCESS ANALYSIS (OSMOTIC DEHYDRATION) [J].

RAOULTWACK, AL ;

GUILBERT, S ;

LEMAGUER, M ;

RIOS, G .

DRYING TECHNOLOGY, 1991, 9 (03) :589-612

[8]

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[9]

RAOULTWACK AL, 1991, THESIS U MONTPELLIER

[10]

RAOULTWACK AL, 1991, RECENTS PROGR GENIE, V5, P329

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