Mass transfer during the osmotic dehydration of West Indian cherry
نویسندگان
چکیده
منابع مشابه
An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices
The osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. However, large penetration of solute into the food becomes a major problem in osmoticdehydration.Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. In this study the effect of edible coating (CMC),co...
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Research applications of osmotic dehydration to food processing in technology and in component transfer mechanisms are being carried out in several countries. Osmotic dehydration is a traditional process applied to food dewatering. It leads to attractive products that are ready to eat or can be applied as a pretreatment to the next process such as drying or freezing. The new osmotically dehydra...
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Nowadays, hydrogels are widely used as wound dressings in biomedical applications. Similar to other types of the moist (wet) wound dressings, it is necessary to have sufficient information about their dehydration kinetics during the pre-usage period (e.g. storage duration) and also the wound healing process. In this work, hydrogel wound dressings based on polyvinyl alcohol were prepared by...
متن کاملan investigation of mass transfer phenomena during osmotic dehydration of orange slices
the osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. however, large penetration of solute into the food becomes a major problem in osmoticdehydration.pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. in this study the effect of edible coating (cmc),co...
متن کاملMethods to increase the rate of mass transfer during osmotic dehydration of foods.
Traditional methods of food preservation such as freezing, freeze drying (lyophilization), vacuum drying, convection drying are often supplemented by new technologies that enable obtaining of high quality products. Osmotic dehydration is more and more often used during processing of fruits and vegetables. This method allows maintaining good organoleptic and functional properties in the finished...
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2012
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2011.07.032