Effect of osmotic agent on osmotic dehydration of 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	2014-03-01T01:14:33Z
dc.date.available	2014-03-01T01:14:33Z
dc.date.issued	1999	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13138
dc.subject	Apple	en
dc.subject	Banana	en
dc.subject	Glucose	en
dc.subject	Kiwi	en
dc.subject	Sucrose	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Agents	en
dc.subject.other	Dehydration	en
dc.subject.other	Food processing	en
dc.subject.other	Fruits	en
dc.subject.other	Glucose	en
dc.subject.other	Mass transfer	en
dc.subject.other	Mathematical models	en
dc.subject.other	Mixing	en
dc.subject.other	Molecular weight	en
dc.subject.other	Osmosis	en
dc.subject.other	Reaction kinetics	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Osmotic agents	en
dc.subject.other	Osmotic dehydration	en
dc.subject.other	Drying	en
dc.subject.other	drying	en
dc.subject.other	food	en
dc.subject.other	osmosis	en
dc.title	Effect of osmotic agent on osmotic dehydration of fruits	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373939908917524	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373939908917524	en
heal.language	English	en
heal.publicationDate	1999	en
heal.abstract	Mass transfer phenomena were investigated during osmotic dehydration of apple, banana and kiwi in glucose and sucrose osmotic solution. A complete set of experiments was performed for a wide range of temperature, sample size, speed of agitation, osmotic agent concentration and immersion time. An empirical model, based on a first order kinetic equation, was fitted satisfactorily to experimental data. Furthermore, the effect of solute molecular weight on mass transfer phenomena during the osmotic treatment was evaluated. The results showed that low molecular weight solute (glucose) leads to higher water loss and solids uptake than high molecular weight solute (sucrose), of osmodehydrated fruits under the same solution concentration.Mass transfer phenomena were investigated during osmotic dehydration of apple, banana and kiwi in glucose and sucrose osmotic solution. A complete set of experiments was performed for a wide range of temperature, sample size, speed of agitation, osmotic agent concentration and immersion time. An empirical model, based on a first order kinetic equation, was fitted satisfactorily to experimental data. Furthermore, the effect of solute molecular weight on mass transfer phenomena during the osmotic treatment was evaluated. The results showed that low molecular weight solute (glucose) leads to higher water loss and solids uptake than high molecular weight solute (sucrose), of osmodehydrated fruits under the same solution concentration.	en
heal.publisher	Marcel Dekker Inc, New York, NY, United States	en
heal.journalName	Drying Technology	en
dc.identifier.doi	10.1080/07373939908917524	en
dc.identifier.isi	ISI:000078611300011	en
dc.identifier.volume	17	en
dc.identifier.issue	1-2	en
dc.identifier.spage	175	en
dc.identifier.epage	189	en