Osmotic Dehydration Kinetics of Pumpkin Fruits Using Ternary Solutions of Sodium Chloride and Sucrose

2007 ◽  
Vol 25 (10) ◽  
pp. 1749-1758 ◽  
Author(s):  
L. Mayor ◽  
R. Moreira ◽  
F. Chenlo ◽  
A. M. Sereno
Keyword(s):  
Sodium Chloride ◽  
Osmotic Dehydration ◽  
Dehydration Kinetics ◽  
Ternary Solutions ◽  
Kinetics Of

Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.)

2002 ◽  
Vol 52 (3) ◽  
pp. 293-298 ◽  
Author(s):  
Kil Jin Park ◽  
Adriana Bin ◽  
Fernando Pedro Reis Brod ◽  
Tatiane Hae Kyung Brandini Park
Keyword(s):  
Osmotic Dehydration ◽  
Pyrus Communis ◽  
Dehydration Kinetics ◽  
Pyrus Communis L ◽  
Kinetics Of

Osmotic Dehydration Kinetics of Pineapple Wedges using Palm Sugar

LWT ◽  
1996 ◽  
Vol 29 (5-6) ◽  
pp. 452-459 ◽  
Author(s):  
Parjoko ◽  
M.Shafiur Rahman ◽  
Ken A. Buckle ◽  
Conrad O. Perera
Keyword(s):  
Osmotic Dehydration ◽  
Dehydration Kinetics ◽  
Palm Sugar ◽  
Kinetics Of

scholarly journals Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions

DYNA ◽  
2019 ◽  
Vol 86 (209) ◽  
pp. 120-125
Author(s):  
Jhonatan Andres Rodriguez Manrique ◽  
Angélica Maria Torregroza Espinosa ◽  
Rodrigo Daniel Salgado Ordosgoitia
Keyword(s):  
Mass Transfer ◽  
Weight Loss ◽  
Diffusion Coefficient ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Salt Water ◽  
Solid Gain ◽  
Processing Times ◽  
Ternary Solutions ◽  
Kinetics Of

The aim of this study was to address the modeling of aspects such as weight reduction (WR), solid gain (SG) and weight-loss (WL) in Caribbean pumpkin samples osmotically dehydrated in ternary solutions. For this purpose, osmotic dehydration was carried out using two ternary solutions: stevia-salt-water (S1) and glucose-salt-water (S2) at different concentrations (20%, 30% and 40% w/w), and processing times of 40 min, 80 min, 120 min, and 160 min. Also, the diffusion coefficient was determined and the analysis of variance with orthogonal polynomials was performed to find the best treatment for dehydration of auyama samples (p≤0.05). The results suggest that the solution constituted by stevia-salt-water, allows greater reduction of weight and gain of solids when a concentration of 40% is used at a time of 78.12min until reaching a humidity percentage of 60.06%. Similarly, the values of the diffusion coefficient for this solution ratify that the increase in concentration generates less resistance to mass transfer.

Experimental results and modeling of the osmotic dehydration kinetics of chestnut with glucose solutions

2006 ◽  
Vol 74 (3) ◽  
pp. 324-334 ◽  
Author(s):  
F. Chenlo ◽  
R. Moreira ◽  
C. Fernández-Herrero ◽  
G. Vázquez
Keyword(s):  
Osmotic Dehydration ◽  
Experimental Results ◽  
Dehydration Kinetics ◽  
Kinetics Of
Sign in / Sign up

Export Citation Format

Share Document