Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2635/
JFS-02-99 |
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| Title |
Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots.
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| Creator |
Rastogi, N. K.
Eshtigahi, M. N. Knorr, D. |
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| Subject |
02 Drying and Dehydration
04 Carrot |
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| Description |
High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested
to accelerate the osmotic dehydration of carrot. Applied energy in the range of
0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84
with < 1 °C rise in the product temperature. The effective diffusion coefficients of
water and solute, determined using a Fickian diffusion model, increased exponentially
with electric field strength according to D = A exp(-B/E). The rise in effective
diffusion coefficient may be attributed to an increase in cell wall permeability,
facilitating transport of water and solute. Such increase was evidenced by cell
disintegration index and softening of product.
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| Date |
1999
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2635/1/Journal_of_Food_Science_64%286%29_1999_1020-1023.pdf
Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (6). pp. 1020-1023. |
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