Re-use of Osmotic Solution OF OSMOTIC SOLUTION
نویسندگان
چکیده
منابع مشابه
Hydrothermal Carbonization of Spent Osmotic Solution (SOS) Generated from Osmotic Dehydration of Blueberries
Hydrothermal carbonization of spent osmotic solution (SOS), a waste generated from osmotic dehydration of fruits, has the potential of transformation into hydrochars, a value-added product, while reducing cost and overall greenhouse gas emissions associated with waste disposal. Osmotic solution (OS) and spent osmotic solution (SOS) generated from the osmotic dehydration of blueberries were comp...
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The osmotic dehydration (OD) process consists of the removal of water from a material during which the solids from the osmotic solution are transported to the material by osmosis. This process is commonly performed in sucrose and salt solutions. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, attempts have been made to sea...
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Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving th...
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Osmotic drying is a process of partial removal of water by submersing fruits in sucrose solution. Th e goal of this paper is to examine kinetic features of osmotic drying of apricot halves in sucrose solution. For osmotic drying of apricot halves in a thick immovable layer, a planned experiment was conducted. Experimental results were used to create an empirical model of osmotic drying kinetics...
متن کاملRationalization 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...
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ژورنال
عنوان ژورنال: Analecta Technica Szegedinensia
سال: 2014
ISSN: 2064-7964
DOI: 10.14232/analecta.2014.1.72-76