Application of Peleg model on mass transfer kinetics during osmotic dehydratation of pear cubes in sucrose solution
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چکیده
منابع مشابه
Mass Transfer Kinetics of Osmotic Dehydration of Beetroot Cubes in Sucrose Solution
Osmotic dehydration kinetics of beetroot cubes in sucrose solution having different concentrations (30?Brix, 45?Brix and 60?Brix), solution temperature 35, 45 and 55 ?C, sample to solution ratio 1:4 were studied up to 240 min duration. For osmotic dehydration of beetroot in solution of sucrose the effect of all process parameter were significant at 5% level of significance on both water loss an...
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Among tubers, Amorphophallus companulatus known as elephant foot yam is a highly potential tropical tuber crop containing a good amount of protein as well as starch, fiber, minerals and vitamins. Fresh yams are perishable in nature and deteriorate in quality on storage. The shelf life of Elephant foot yam can be increased if processed properly. The quality of the dehydrated product can be enhan...
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Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specified time and temperature. It has potential advantages of less heat damage, good blanching effect, less enzymatic browning, better retention of flavour and energy saving because no phase change occurs. Osmotic dehy...
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Neural Model of Osmotic Dehydration Kinetics of Fruits Cubes
The paper proposed to use a Recurrent Neural Network model (RNN) for process prediction of the osmotic dehydration kinetics of nature product cubes (apple, sweet potatoes and potatoes) at different operational conditions of temperature and concentration of the osmotic solution. The proposed RNN model has five inputs, three outputs and eight neurons in the hidden layer, with global and local fee...
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ژورنال
عنوان ژورنال: Chemical Industry and Chemical Engineering Quarterly
سال: 2015
ISSN: 1451-9372,2217-7434
DOI: 10.2298/ciceq141014004p