Mass transfer modelling of the osmotic dehydration of some fruits

Panagiotou, NM; Karathanos, VT; Maroulis, ZB

dc.contributor.author	Panagiotou, NM	en
dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:13:53Z
dc.date.available	2014-03-01T01:13:53Z
dc.date.issued	1998	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/12766
dc.subject	Apple	en
dc.subject	Banana	en
dc.subject	Kiwi fruit	en
dc.subject	Solid gain	en
dc.subject	Sucrose concentration	en
dc.subject	Water loss	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	KINETICS	en
dc.subject.other	AIR	en
dc.title	Mass transfer modelling of the osmotic dehydration of some fruits	en
heal.type	journalArticle	en
heal.identifier.primary	10.1046/j.1365-2621.1998.00167.x	en
heal.identifier.secondary	http://dx.doi.org/10.1046/j.1365-2621.1998.00167.x	en
heal.language	English	en
heal.publicationDate	1998	en
heal.abstract	An empirical model was developed to predict the water loss and solid gain during osmotic dehydration of apple, banana and kiwi fruit. The model is based on a first-order kinetic equation, in which the rate constant is a function of the main process variables (speed of agitation, solute concentration, size of fruit and process temperature). This model was applied to a wide range of experimental data on the osmotic dehydration of apple, banana and kiwi fruit, and its parameters were estimated using non-linear regression analysis. The results showed that all of the above process variables have a significant effect on the mass transfer phenomena during osmotic dehydration.	en
heal.publisher	BLACKWELL SCIENCE LTD	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1046/j.1365-2621.1998.00167.x	en
dc.identifier.isi	ISI:000078330300008	en
dc.identifier.volume	33	en
dc.identifier.issue	3	en
dc.identifier.spage	267	en
dc.identifier.epage	284	en