Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics
نویسندگان
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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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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The present study was carried out to investigate the mass transfer kinetics and optimization during osmotic dehydration of beetroot. The samples were osmotically treated in different hypertonic sugar solution (55, 65 and 75 0 Brix) with salt concentration of 5 % (w/v), at different solution temperature (30, 45 & 60 °C). Mass transfer kinetics was modeled according to Magee and Azuara model, and...
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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 کاملStructural confirmation of oligosaccharides newly isolated from sugar beet molasses
BACKGROUND Sugar beet molasses is a viscous by-product of the processing of sugar beets into sugar. The molasses is known to contain sucrose and raffinose, a typical trisaccharide, with a well-established structure. Although sugar beet molasses contains various other oligosaccharides as well, the structures of those oligosaccharides have not been examined in detail. The purpose of this study wa...
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ژورنال
عنوان ژورنال: Acta Periodica Technologica
سال: 2009
ISSN: 1450-7188,2406-095X
DOI: 10.2298/apt0940145m