WATER AND SOLUTE DIFFUSION-COEFFICIENTS OF CARROT AS A FUNCTION OF TEMPERATURE AND CONCENTRATION DURING OSMOTIC DEHYDRATION

Mass transfer was quantitatively investigated during osmotic dehydrati on of fresh carrot over a range of concentration (40-70 degrees B) and temperature (30-50 degrees C) of osmotic solution. Effective diffusio n coefficients of water as well as sucrose were estimated using the so lution of Fick's unsteady state law. Multilinear analysis of the estim ated effective diffusion coefficients of water and solute revealed tha t these values depend upon temperature and concentration of the osmoti c solution as well as the combined effect of temperature and concentra tion (C) 1998 Elsevier Science Limited. All rights reserved.