MASS TRANSFER KINETICS of OSMOTIC DEHYDRATION of MUSHROOMS

1992 ◽  
Vol 16 (3) ◽  
pp. 215-231 ◽  
Author(s):  
DAVID C. YANG ◽  
MARC MAGUER
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Mass Transfer Kinetics ◽  
Kinetics Of

scholarly journals Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

2010 ◽  
Vol 96 (4) ◽  
pp. 498-504 ◽  
Author(s):  
Jefferson L.G. Corrêa ◽  
Leila M. Pereira ◽  
Gláucia S. Vieira ◽  
Míriam D. Hubinger
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Mass Transfer Kinetics ◽  
Kinetics Of

Mass Transfer Kinetics of the Osmotic Dehydration of Yacon Slices with Polyols

2016 ◽  
Vol 41 (1) ◽  
pp. e12983 ◽  
Author(s):  
Kamilla Mendonça ◽  
Jefferson Correa ◽  
João Junqueira ◽  
Michel Angelis-Pereira ◽  
Marcelo Cirillo
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Mass Transfer Kinetics ◽  
Kinetics Of

scholarly journals Mass transfer kinetics of osmotic dehydration of cherry tomato

2004 ◽  
Vol 61 (3) ◽  
pp. 291-295 ◽  
Author(s):  
Patricia Moreira Azoubel ◽  
Fernanda Elizabeth Xidieh Murr
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Cherry Tomato ◽  
Mass Transfer Kinetics ◽  
Kinetics Of

scholarly journals EFFECT OF OSMOTIC DEHYDRATION IN THE APPLE (Pyrus malus) VARIETIES GALA, GOLD AND FUJI

2005 ◽  
Vol 4 (1) ◽  
Author(s):  
C. P. Moura ◽  
M. L. Masson ◽  
C. I. Yamamoto
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Raw Material ◽  
Local Market ◽  
Solid Gain ◽  
Tissue Properties ◽  
Apple Varieties ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
Kinetics Of

Some raw material characteristics were evaluated in three apple varieties Gala, Gold and Fuji. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The apples, obtained from the local market, were washed, peeled and cut into 10 mm cube. After this, the samples were dehydrated in sugar osmotic solution (50% w/w) at 30°C and 110 rpm of agitation. The ratio of foodstuff to osmotic solution was greater than 1:20. The mass transfer kinetics was measured in intervals of 20 minutes during 3 hours. The mass transfer kinetics of the different apple varieties has presented different behavior during the osmotic dehydration. The apples vs. Gala have presented the highest water loss and solid gain. The vs. Gold presented a lower tendency to solid uptake.

scholarly journals EFFECT OF OSMOTIC DEHYDRATION IN THE APPLE (Pyrus malus) VARIETIES GALA, GOLD AND FUJI

2005 ◽  
Vol 4 (1) ◽  
pp. 46
Author(s):  
C. P. Moura ◽  
M. L. Masson ◽  
C. I. Yamamoto
Keyword(s):  
Mass Transfer ◽  
Osmotic Dehydration ◽  
Raw Material ◽  
Local Market ◽  
Solid Gain ◽  
Tissue Properties ◽  
Apple Varieties ◽  
Mass Transfer Kinetics ◽  
Osmotic Solution ◽  
Kinetics Of

Some raw material characteristics were evaluated in three apple varieties Gala, Gold and Fuji. The study was undertaken to collect information in order to identify the effects of initial tissue properties on mass transport phenomena in general, and osmotic processing responses in particular. The apples, obtained from the local market, were washed, peeled and cut into 10 mm cube. After this, the samples were dehydrated in sugar osmotic solution (50% w/w) at 30°C and 110 rpm of agitation. The ratio of foodstuff to osmotic solution was greater than 1:20. The mass transfer kinetics was measured in intervals of 20 minutes during 3 hours. The mass transfer kinetics of the different apple varieties has presented different behavior during the osmotic dehydration. The apples vs. Gala have presented the highest water loss and solid gain. The vs. Gold presented a lower tendency to solid uptake.

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