Mass Transfer Characteristics During Vacuum Impregnation Process of Papaya Fruit in Sucrose Solution
نویسندگان
چکیده
منابع مشابه
Rationalization of Sucrose Solution Using During the Fruit Osmotic Dehydration
Th e model of sustainable energy production of dried fruit conducted by using combined technology – the model that has been developed at the Faculty of Agriculture in Novi Sad – includes osmotic dehydration of fruit in sucrose solution. During the process of dehydration the moisture content of the solution is increased due to mass transfer of moisture from fruit. Th is article examines diff ere...
متن کاملcomparative investigation of mass transfer process based on finite difference numerical method and experimental results for drying of papaya fruit
in this research, papaya slices with dimensions of 0.5×2×5 cm3 were dried at 45 °c using a cabinet dryer in which drying air velocity and relative humidity were 0.9 m/s and 30%, respectively. the moisture diffusion coefficient of papaya was determined in this drying condition. mass transfer equation with its boundary conditions was solved based on finite difference method. finally, coefficient ...
متن کاملMass Transfer during Osmotic dehydration of Apple using Sucrose, Fructose and Maltodextrin Solution
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...
متن کاملHeat and Mass Transfer in Leather Drying Process
Leather manufacturing involves a crucial energy-intensive drying stage in the finishing process to remove its residual moisture. Determining drying characteristics of leather is vitally important so as to optimize the drying stage. This paper describes an analytical way for determination of the drying characteristics of leather. The model presented, is based on fundamental heat and mass tra...
متن کاملMass 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...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Jurnal Teknologi Pertanian
سال: 2015
ISSN: 1411-5131,2528-2794
DOI: 10.21776/ub.jtp.2015.016.03.01