Please use this identifier to cite or link to this item: https://doi.org/10.1080/87559129.2010.518298
Title: Mass transfer modeling and shrinkage consideration during osmotic dehydration of fruits and vegetables
Authors: Nahimana, H.
Zhang, M.
Mujumdar, A.S. 
Ding, Z.
Keywords: Diffusion coefficient
Mass transfer
Modeling
Osmotic dehydration
Shrinkage
Issue Date: Oct-2011
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
URI: http://scholarbank.nus.edu.sg/handle/10635/68294
ISSN: 87559129
DOI: 10.1080/87559129.2010.518298
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