An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices

محورهای موضوعی : International Journal of Agricultural Science and Research

A Harati ¹ (nadarad)
H. Fatemian ² (nadarad)
E. Hosseini ³ (nadarad)
Gh. H. Asadi ⁴ (naarad)
F. Darvish ⁵ (nadarad)

تاریخ دریافت : 1390/07/13 تاریخ پذیرش : 1390/09/15 تاریخ انتشار : 1391/03/19

کلید واژه: Osmotic Dehydration, Edible coating, Solid Gain, Water Loss,

چکیده مقاله :

The osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. However, large penetration of solute into the food becomes a major problem in osmoticdehydration.Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. In this study the effect of edible coating (CMC),concentration of sucrose solution (50 and 60%), temperature (35, 45 ºC) of Thomson orange, as amodel fruit were studied on the factors affected of mass Transfer phenomena during osmoticdehydration. The results showed that the soluble solid gain(SG) , water loss(WL) and productivityratio(WL/SG) rise with increase of temperature and solute concentration. Coating has affectedsignificantly on the productivity ratio