An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices
الموضوعات : International Journal of Agricultural Science and Research
A Harati
1
(nadarad)
H. Fatemian
2
(nadarad)
E. Hosseini
3
(nadarad)
Gh. H. Asadi
4
(naarad)
F. Darvish
5
(nadarad)
الکلمات المفتاحية: Osmotic Dehydration, Edible coating, Solid Gain, Water Loss,
ملخص المقالة :
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
