Modelling of mass transfer kinetic in osmotic dehydration of kiwifruit
نویسندگان
چکیده
منابع مشابه
kinetic modeling of mass transfer during kiwifruit osmotic dehydration operation by artificial neural network
in the current research the artificial neural network models were used for predicting mass transfer kinetics of osmotically dehydrated kiwifruit. osmotic dehydration operations were performed in sucrose solution with concentrations of 30, 40, 50 and 60% at temperatures of 20, 40 and 60°c for 30, 60, 90 and 120 minutes. multi-layer neural network with 3 inputs (operating conditions) was develope...
متن کاملAn Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices
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),co...
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Research applications of osmotic dehydration to food processing in technology and in component transfer mechanisms are being carried out in several countries. Osmotic dehydration is a traditional process applied to food dewatering. It leads to attractive products that are ready to eat or can be applied as a pretreatment to the next process such as drying or freezing. The new osmotically dehydra...
متن کاملan investigation of mass transfer phenomena during osmotic dehydration of orange slices
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),co...
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...
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ژورنال
عنوان ژورنال: International Agrophysics
سال: 2016
ISSN: 2300-8725
DOI: 10.1515/intag-2015-0091