Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration

Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet

“…1 Pareto charts of the standardised effects for a water loss (WL), b solid gain (SG) and c water activity (a w ). T: temperature; t: time; P: pressure; C: NaCl concentration; L: linear effect; Q: quadratic effect the osmotic solution in the beginning of OD leads to high WL levels, but, as the process advances, this gradient gradually levels off, limiting WL until equilibrium is reached (Rastogi and Raghavarao 1997). For SG, the most marked increase was seen in the first 60 min of the process, when it reached 8.0 %, and the maximum value of 11.7 % was observed at 180 min of contact.…”

Studies on Drying of Osmotically Dehydrated Onion Slices

“…In food processing industries the osmotic dehydration is the one of the important process for removal of moisture from fruit and vegetable because osmotic dehydration methods improves the flavor, colour, texture and self-life of final product (Sutar and Gupta 2007;Pokharkar, 2001;Rastogi and Raghavarao, 1997;Karthanos et al,1995). The process parameter such as solution concentration, temperature, immersion time, type of osmotic agent, sample to solution ratio and agitation rate of osmotic solution are influence the rate of water removal and solid gain during osmotic dehydration.…”

“…The several numbers of studies are carried out and literatures are available regarding influence of above mansion parameters on the rate of moisture loss and solid gain (Islam and Flink, 1982;Conway et al, 1983;Le Maguer, 1988;Ertekin and Cakaloz, 1996;Rastogi and Raghavarao, 1997;Pokharkar, 2001). Osmotic dehydration method is used as a pretreatment to many processes such as freeze drying, vacuum drying, air drying and freezing, (Ponting, 1973;Hawkes and Flink, 1978;Dixon et al, 1976;Nanjundaswamy et al, 1978).…”

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

“…The complex cellular structure of the food acts as a semi-permeable membrane. Because the membrane is not completely selective, it results in two countercurrent mass transfer flows: diffusion of water from food to solution and diffusion of solute from solution to food (Raoult-Wack 1994;Rastogi and Raghavarao 1997;Khin et al 2007;HermanLara 2012). The OD keeps some properties of fresh food such as texture, color, flavor, nutritional value and, when performed prior to a drying process, reduces the thermal injury of the food, drying time and energy consumption (Khin et al 2007).…”