The effect of temperature on mass transfer during osmotic dehydration of apple and carrot

Authors
Kowalska, H Lenart, A
Citation
H. Kowalska et A. Lenart, The effect of temperature on mass transfer during osmotic dehydration of apple and carrot, INZ CHEM PR, 22(3C), 2001, pp. 765-770
Citations number
10
Categorie Soggetti
Chemical Engineering
Journal title
INZYNIERIA CHEMICZNA I PROCESOWA
ISSN journal
02086425 → ACNP
Volume
22
Issue
3C
Year of publication
2001
Pages
765 - 770
Database
ISI
SICI code
0208-6425(2001)22:3C<765:TEOTOM>2.0.ZU;2-F
Abstract
The highest decreased water content during osmotic dehydration of apple and carrot was observed at 80 degreesC and the lowest at 30 degreesC. The best effect in dehydrated apple was reached at temperature 50 degreesC (the rat io dW/dS was 4) and in dehydrated carrot at 30 degreesC (dW/dS was 5).