Mass transfer during melon processing by combined methods

Authors
Souza, MSM Lima, JR Nassu, RT Campos, JOS Waterloo, JML
Citation
Msm. Souza et al., Mass transfer during melon processing by combined methods, J FD SCI M, 37(1), 2000, pp. 19-21
Citations number
17
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
37
Issue
1
Year of publication
2000
Pages
19 - 21
Database
ISI
SICI code
0022-1155(200001/02)37:1<19:MTDMPB>2.0.ZU;2-#
Abstract
In the present study, mass transfer during osmosis was evaluated in melons processed by hurdle technology. Water loss, mass loss and solid gain increa sed as sugar syrup concentration and syrup proportion in relation to fruit were higher. Mass transfer was more influenced by syrup concentration than fruit to syrup ratio. Results showed that, for all treatments, water loss w as favored than solid gain, leading to mass loss.