Please use this identifier to cite or link to this item:
|Title:||Mass transfer modeling and shrinkage consideration during osmotic dehydration of fruits and vegetables|
|Source:||Nahimana, H., Zhang, M., Mujumdar, A.S., Ding, Z. (2011-10). Mass transfer modeling and shrinkage consideration during osmotic dehydration of fruits and vegetables. Food Reviews International 27 (4) : 331-356. ScholarBank@NUS Repository. https://doi.org/10.1080/87559129.2010.518298|
|Abstract:||During osmotic dehydration of fruits and vegetables, as water and/or other substances are removed from the material, shrinkage follows depending on the extent of net mass loss. Mass transfer is usually predicted through modeling. However, common models developed for osmotic dehydration of fruits and vegetables make assumptions that often deviate far from reality, including large heterogeneity, variability and complexity in properties of fruits and vegetables. This generates some skepticism about such models and minimizes their potential industrial reliability. This paper reviews osmotic dehydration of fruits and vegetables through a basic approach, provides a critical view on modeling and points out the factors that affect shrinkage and mass transfer based on an extensive evaluation of pertinent literature. © Taylor & Francis Group, LLC.|
|Source Title:||Food Reviews International|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 15, 2018
WEB OF SCIENCETM
checked on Feb 5, 2018
checked on Feb 20, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.