THE USE OF PELEG'S EQUATION TO MODEL OSMOTIC CONCENTRATION OF PAPAYA
- 1 January 1994
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 12 (4) , 965-978
- https://doi.org/10.1080/07373939408960005
Abstract
A two parameter non exponential model was recently proposed by Peleg to describe moisture sorption curves. This study was designed to examine the predictive capacity of the model for osmotic concentration data and to further investigate the characteristics of the parameters in the equation. The equation was used to model the kinetics of water removal and solute uptake, in terms of moisture content (MC) and soluble solids (SS) respectively, during the osmotic concentration of papaya. The model - fitted the experimental observations accurately, with regression coefficients that varied from 0.982 to 0.997 and from 0.976 to 0.996 for MC and SS respectively, and with maximum root-mean-square deviations of 0.6 g water/100g and 0.5°Brix, for moisture content and soluble solids respectively. An inverse relationship was found between k2 parameter and syrup concentration as well with MC and SS.Keywords
This publication has 15 references indexed in Scilit:
- Kinetic model for osmotic dehydration and its relationship with Fick's second lawInternational Journal of Food Science & Technology, 1992
- Osmotic Concentration of Green Beans Prior to FreezingJournal of Food Science, 1991
- Mass transfer during osmotic dehydration of pineapple ringsInternational Journal of Food Science & Technology, 1990
- MASS TRANSFER IN PLANT MATERIALS IN CONTACT WITH AQUEOUS SOLUTIONS of ETHANOL and SODIUM CHLORIDE: EQUILIBRIUM DATAJournal of Food Process Engineering, 1989
- Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product QualityJournal of Food Science, 1985
- Osmotic concentration of potato.International Journal of Food Science & Technology, 1984
- Osmotic concentration of potato.International Journal of Food Science & Technology, 1984
- Intermediate moisture tropical fruit products for developing countries* I. Technological data on papayaInternational Journal of Food Science & Technology, 1983
- A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptakeInternational Journal of Food Science & Technology, 1981
- OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATIONJournal of Food Processing and Preservation, 1978