OSMOTIC DEHYDRATION OF WHITE RADISH (Raphanus Sativus L.) SLICES: MASS TRANSFER CHARACTERISTICS AND MODELING

White radish sliced at 4 mm thickness was dehydrated by traditional osmotic dehydration (TOD) with nine types of solutions prepared a randomized combining three levels concentration sucrose and sodium chloride. The mass transfer characteristics were evaluated through the moisture diffusivity (Dm) solid (Ds), fit model also estimated based on popular models, including Newton, Henderson, Pabis Weibull. results showed that white had highest Dm Ds value in 4% salt 15% solution, which presented fastest process occurred this solution. In addition, Weibull best due to R2 lowest root mean square error chi-square, means could fully describe (moisture/solid transfer) behavior radish.