MASS TRANSFER DURING OSMOTIC DEHYDRATION OF SAPOTA (ACHRAS SAPOTA L.) FOR QUALITY ENRICHMENT
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 11
Abstract
The osmotic dehydration was carried out with 40, 50 and 60o Brix sugar syrup at 40, 50 and 60 oC syrup temperature and constant syrup to sample ratio (5:1). The water and sugar diffusivity varied in the range from 1.39 x 10-9 to 4.905 x 10-9 m2/s and 0.9241 x 10-9 to 1.8467 x 10-9 m2/s respectively. The water diffusivity and sugar diffusivity during the osmotic dehydration of sapota samples at various syrup concentrations and temperatures as determined experimentally and predicted by mathematical equation. There is a good co-relation between the observed and the predicted values of water and sugar diffusivities R2 as 0.95 and 0.92. The mathematical models for osmotic dehydration based on the Fick’s law of diffusion were found quite adequate to predict the mass transport data during osmotic dehydration process.
Authors and Affiliations
BHAGYASHREE N. PATIL
Keywords
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