Vacuum osmotic dehydration of fruits

Vacuum osmotic dehydration of fruits

Vacuum osmotic dehydration leads a special behaviour of mass transfer in fruit-sugar soluion system.Vacuum treatments intensify the capillary flow function and increase water transfer ratio.but have no significant influence on sugar uptake.Fruits such as pineapples which have higher porosity are mor...

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Veröffentlicht in:Drying technology 1993, Vol.11 (6), p.1429-1442
Hauptverfasser: Shi, X.Q, Maupoey, P.F
Format: Artikel
Sprache:eng
Schlagworte:
apricot
capillary flow
DRYING
FRUITS
FRUTAS
mass transfer
OSMOSE
OSMOSIS
pineapple
porosity
SECADO
SECHAGE
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Beschreibung
Zusammenfassung:Vacuum osmotic dehydration leads a special behaviour of mass transfer in fruit-sugar soluion system.Vacuum treatments intensify the capillary flow function and increase water transfer ratio.but have no significant influence on sugar uptake.Fruits such as pineapples which have higher porosity are more suitable to be treated under vacuum during the osmotic dehydration.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373939308916908