Yj. Nono et al., Analyses of control parameters for osmotic dehydration in an automatic experimental system: Application to the treatment of Golden Delicious apples, J FOOD ENG, 50(4), 2001, pp. 203-210
The work presented here is a study aiming at the control and checking of de
watering and impregnation soaking process (DISP). The studies are carried o
ut using an automatic experimental system. Apples of the "Golden" variety a
re used exclusively. Two kinds of agitation system are studied; mechanical
agitation using a vertical screw without an end, and hydraulic agitation. T
here is hardly any difference between the two kinds of agitation; parameter
variations are almost the same. These results are compared with those obta
ined in agitated thermostated water-bath system and they show that mass tra
nsfers are better on the experimental system than with the water-bath syste
m. Temperature influences were studied for the agitated thermostated water-
bath system only. They show that the increase of temperature favours water
loss and sugar intake. We have shown that during experiments with old syrup
, only the conductivity of syrup is higher but kinetics of water loss, solu
te intake and weight reduction are not significantly affected. (C) 2001 Els
evier Science Ltd. All rights reserved.