An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices
محورهای موضوعی : International Journal of Agricultural Science and ResearchA Harati 1 , H. Fatemian 2 , E. Hosseini 3 , Gh. H. Asadi 4 , F. Darvish 5
1 - nadarad
2 - nadarad
3 - nadarad
4 - naarad
5 - nadarad
کلید واژه: Osmotic Dehydration, Edible coating, Solid Gain, Water Loss,
چکیده مقاله :
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
