An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices

Subject Areas : International Journal of Agricultural Science and Research

A Harati ¹ , H. Fatemian ² , E. Hosseini ³ , Gh. H. Asadi ⁴ , F. Darvish ⁵

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Received: 2011-10-05 Accepted : 2011-12-06 Published : 2012-06-08

Keywords: Osmotic Dehydration, Edible coating, Solid Gain, Water Loss,

Abstract :

The osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. However, large penetration of solute into the food becomes a major problem in osmoticdehydration.Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. In this study the effect of edible coating (CMC),concentration of sucrose solution (50 and 60%), temperature (35, 45 ºC) of Thomson orange, as amodel fruit were studied on the factors affected of mass Transfer phenomena during osmoticdehydration. The results showed that the soluble solid gain(SG) , water loss(WL) and productivityratio(WL/SG) rise with increase of temperature and solute concentration. Coating has affectedsignificantly on the productivity ratio