Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango

The effect of initial sucrose concentration (30-70%), solution temperature (22-90°C) and sample geometry (cube, slice and wedges) on equilibrium distribution coefficients of mango was investigated during osmotic dehydration. The distribution coefficients for water ranged from 0.908 to 2.12 for cubes, 0.919 to 1.74 for slices and 0.915 to 1.95 for wedges, respectively, while the distribution coefficients for solids varied from 0.520 to 1.183 for cubes, 0.683 to 1.13 for slices and 0.592 to 1.17 for wedges, respectively. The distribution coefficient for water decreased with increasing temperature and surface area, and it increased with the increase in syrup concentration and thickness of the minimum geometric dimension. The distribution coefficient for solids increased with the increase in temperature, and surface area, while it decreased with the increase in syrup concentration, and thickness of minimum geometric dimension. A multiple regression analysis of experimental data was carried out to correlate distribution coefficients with dimensionless temperature, syrup concentration and geometric shape parameters.