SIMULTANEOUS WATER AND SOLUTE TRANSPORT IN SHRINKING MEDIA - PART 3
- 1 June 1991
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 9 (3) , 631-641
- https://doi.org/10.1080/07373939108916700
Abstract
Agar agar model gel cubes, with initial low sucrose content, were soaked in 40% and 60% sucrose solutions. In both situations, sucrose profiles were obtained by slicing and HPLC analysis. Results provided an experimental validation for the concentrated surface layer assumption and the compartmental model of mass transfer, described in Parts 1 and 2. respectively.Keywords
This publication has 2 references indexed in Scilit:
- Osmotic concentration of potato.International Journal of Food Science & Technology, 1984
- Effect of Osmotic Agents and Concentration on Fruit QualityJournal of Food Science, 1983