Osmotic dehydration of potato: Equilibrium kinetics

Osmotic dehydration kinetics of potato slices and cubes was studied using s ugar syrup of different concentrations and temperatures. The initial concen tration of sucrose was varied from 30 to 65%, and temperature was varied fr om 22 to 80 degreesC. The equilibrium coefficients for solids ranged from 0 .84 to 1.55, and for water it ranged from 0.70 to 1.05. The equilibrium coe fficient for solids increased with the increase in temperature while it dec reased with the increase in syrup concentration. However, the equilibrium c oefficient for water decreased with increasing temperature and it increased with the increase in syrup concentration. A multiple regression analysis o f experimental data was carried out to correlate equilibrium coefficients w ith dimensionless temperature and syrup concentration.