OSMOTIC DEHYDRATION KINETICS OF PINEAPPLE WEDGES USING PALM SUGAR

Osmotic dehydration kinetics of pineapple wedges was studied using pal m sugar at different syrup concentration and temperature. Equilibrium kinetics were presented by defining equilibrium constants and nonequil ibrium period of water loss and solid gain followed the model based on mass balance and zero order reaction kinetics. At constant temperatur e, the rate constants for both water and solids increased with increas e in syrup concentration. At constant syrup concentration, the rate co nstants of water increased and the rate constants of solid decreased w ith the increase in temperature. Temperature had much more effect at h igh syrup concentration.