Please use this identifier to cite or link to this item:
|Title:||Osmotic dehydration pretreatment in drying of fruits and vegetables|
Vegetable and fruit
|Citation:||Pan, Y.K., Zhao, L.J., Zhang, Y., Chen, G., Mujumdar, A.S. (2003-07). Osmotic dehydration pretreatment in drying of fruits and vegetables. Drying Technology 21 (6) : 1101-1114. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-120021877|
|Abstract:||Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various osmotic conditions using sucrose and salt as the permeating agents. The dehydrated materials were then dried. The influence of solute concentration, process temperature and the type of solute on osmotic dehydration and further thermal drying were investigated. The nutrition loss during the osmotic process was measured using carotene as the nutrition index. The effect of calcium chloride present in osmotic solution on the product quality was also studied. A first order kinetic model was chosen to describe the mass transfer phenomena of the osmotic process. The equilibrium value of water loss, solute gained, kinetic constants KWL and KSG under various conditions are successfully predicted by the model. The relationship between the equilibrium value and four major factors that influence osmotic process of carrot was obtained based on the experimental data. The relations between the loss constant of carotene and the solute concentration in carrot and pumpkin were obtained based on the experimental data. The qualities of dried products are better for the osmotic dehydration pretreated samples than those dried directly.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jul 14, 2018
WEB OF SCIENCETM
checked on Jun 19, 2018
checked on Jun 1, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.