Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7788/
JFE-23-97 |
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| Title |
Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration.
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| Creator |
Rastogi, N. K.
Raghavarao, K. S. M. S. |
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| Subject |
04 Carrot
05 Processing and Engineering |
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| Description |
Effects of temp. and concn. of osmotic solution on mass transfer during osmotic dehydration of fresh carrots were examined in order to determine diffusion coeff. of water and osmotic solute (sucrose) over a range of temp. (30-50C) and concn. (40-70Brix). Fick's unsteady state law was applied to estimate effective diffusion coeff.; multilinear analyses of these coeff. showed that they were dependent on temp. and concn. of osmotic solution. It is concluded that the estimated diffusion coeff. for water and solute may be useful in optimization and scale-up of osmotic dehydration of carrots.
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| Date |
1997
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7788/1/Journal_of_Food_Engineering_34_%281997%29_429-440.pdf
Rastogi, N. K. and Raghavarao, K. S. M. S. (1997) Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering, 34 (4). 429-440, 25 ref.. |
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