Mass transfer during osmotic dehydration of pineapple rings
- 1 October 1990
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 25 (5) , 576-582
- https://doi.org/10.1111/j.1365-2621.1990.tb01117.x
Abstract
Summary: The effect of temperature (30, 40 and 50°C) and sucrose concentration (50, 60 and 70°Brix) on the osmotic dehydration of commercial size pineapple rings were studied, at an initial ratio of 1:4 fruit:sucrose solution. The rate of water loss in the fruit varied with both osmotic solution concentration and temperature. A proposed model based on Crank's equation was fitted to the experimental data.Keywords
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