an 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),concentration of sucrose solution (50 and 60%), temperature (35, 45 ºc) of thomson orange, as amodel fruit were studied on the factors affected of mass transfer phenomena during osmoticdehydration. the results showed that the soluble solid gain(sg) , water loss(wl) and productivityratio(wl/sg) rise with increase of temperature and solute concentration. coating has affectedsignificantly on the productivity ratio