Rastogi, N. K. ; Raghavarao, K. S. M. S. (1994) Effect of temperature and concentration on osmotic dehydration of coconut LWT - Food Science and Technology, 27 (6). pp. 564-567. ISSN 0023-6438
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Official URL: http://www.sciencedirect.com/science/article/pii/S...
Related URL: http://dx.doi.org/10.1006/fstl.1994.1110
Abstract
Osmotic dehydration is used as one of the upstream processing steps (separation of kernel from shell) during wet processing of coconut. Water loss from the coconut increased with the increase in temperature and concentration of the osmotic solution. A correlation has been proposed for the reduced weight based on Fickian diffusion as a function of temperature, concentration and immersion time. High correlation was observed between experimental and predicted values.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to Elsevier Science. |
| ID Code: | 105359 |
| Deposited On: | 21 Dec 2017 11:52 |
| Last Modified: | 21 Dec 2017 11:52 |
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