MASS-TRANSFER IN BANANA CHIPS DURING OSMOTIC DEHYDRATION

Authors
WALISZEWSKI KN TEXON NI SALGADO MA GARCIA MA
Citation
Kn. Waliszewski et al., MASS-TRANSFER IN BANANA CHIPS DURING OSMOTIC DEHYDRATION, Drying technology, 15(10), 1997, pp. 2597-2607
Citations number
8
Categorie Soggetti
Material Science
Journal title
Drying technology → ACNP
ISSN journal
07373937
Volume
15
Issue
10
Year of publication
1997
Pages
2597 - 2607
Database
ISI
SICI code
0737-3937(1997)15:10<2597:MIBCDO>2.0.ZU;2-Y
Abstract
The effects of temperature ( 50, 60 and 70 degrees C), sucrose concent ration ( 50, 60 and 70 degrees Brix) and pH ( 6,7 and 8) on the mass t ransfer during osmotic dehydration of banana chips were studied. Fitti ng a diffusion model gave apparent diffusivity values varied from 2.77 to 2.66 x 10 (-9) m(2) s(-1) and depending on temperature and sucrose concentration but not on pH changes. The effct of syrup/product volum e ratio on the mass transfer kinetics was also investigated.