Mass transfer modeling and shrinkage consideration during osmotic dehydration of fruits and vegetables
Nahimana, H. Zhang, M. Mujumdar, A.S. Ding, Z.
Nahimana, H.
Zhang, M.
Ding, Z.
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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.
Keywords
Diffusion coefficient, Mass transfer, Modeling, Osmotic dehydration, Shrinkage
Source Title
Food Reviews International
Publisher
Series/Report No.
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Date
2011-10
DOI
10.1080/87559129.2010.518298
Type
Review