Rastogi, N. K. ; Raghavarao, K. S. M. S. (1997) Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration Journal of Food Engineering, 34 (4). pp. 429-440. ISSN 0260-8774
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Official URL: http://www.sciencedirect.com/science/article/pii/S...
Related URL: http://dx.doi.org/10.1016/S0260-8774(98)80034-4
Abstract
Mass transfer was quantitatively investigated during osmotic dehydration of fresh carrot over a range of concentration (40–70 °B) and temperature (30–50 °C) of osmotic solution. Effective diffusion coefficients of water as well as sucrose were estimated using the solution of Fick's unsteady state law. Multilinear analysis of the estimated effective diffusion coefficients of water and solute revealed that these values depend upon temperature and concentration of the osmotic solution as well as the combined effect of temperature and concentration.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to Elsevier Science. |
| ID Code: | 105300 |
| Deposited On: | 21 Dec 2017 11:54 |
| Last Modified: | 21 Dec 2017 11:54 |
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