Mass exchange during osmotic pretreatment of vegetables

Apple, pumpkin and carrot were used to study mass transfer during osmotic dehydration of plant tissue. Osmotic dehydration was carried out in 61.5% solution of sugar. Temperature of dewatering was constant at 30°C. Time of dehydration was varied from 0 to 180 min. Osmotic dehydration in sugar soluti...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering 2001-08, Vol.49 (2), p.137-140
Main Authors: Kowalska, Hanna, Lenart, Andrzej
Format: Article
Language:English
Subjects:
Dehydration
Dewatering
Mass transfer
Osmosis
Osmotic dehydration
Plant tissue
Tissue
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Apple, pumpkin and carrot were used to study mass transfer during osmotic dehydration of plant tissue. Osmotic dehydration was carried out in 61.5% solution of sugar. Temperature of dewatering was constant at 30°C. Time of dehydration was varied from 0 to 180 min. Osmotic dehydration in sugar solution at 30°C depends on the kind of plant tissue. The most significant changes of water content, water loss and solids gain took place during the first 30 min of dewatering. During that time water content in apples was reduced by some 48%, whereas further dehydration from 60 to 180 min resulted in water content reduction by next 30%. Further dewatering of pumpkin and carrot proceeded much slower than that at the beginning of the process. Rate of water loss was 5–10 times higher than the rate of solids gain and depended on the advancement of the dewatering process.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(00)00214-4