A MODEL FOR OSMOTIC CONCENTRATION OF BANANA SLICES

Authors
POKHARKAR SM PRASAD S DAS H
Citation
Sm. Pokharkar et al., A MODEL FOR OSMOTIC CONCENTRATION OF BANANA SLICES, Journal of Food Science and Technology, 34(3), 1997, pp. 230-232
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
34
Issue
3
Year of publication
1997
Pages
230 - 232
Database
ISI
SICI code
0022-1155(1997)34:3<230:AMFOCO>2.0.ZU;2-Y
Abstract
The effect of temperature and initial sugar syrup concentration on osm otic concentration of banana slices were studied at an initial ratio o f banana slices: sugar solution as 1:4. The water loss varied with sug ar concentration as well as temperature. The mass transfer coefficient was found to increase with sugar concentration and temperature of the solution. The developed model can be used for prediction of water los s during osmotic concentration of banana slices within the range of ex perimental study.