Osmotic dehydration of potato: Equilibrium kinetics

M. Shafiur Rahman, Shyam S. Sablani*, M. Alawi Al-Ibrahim

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةArticleمراجعة النظراء

25 اقتباسات (Scopus)

ملخص

Osmotic dehydration kinetics of potato slices and cubes was studied using sugar syrup of different concentrations and temperatures. The initial concentration of sucrose was varied from 30 to 65%, and temperature was varied from 22 to 80°C. The equilibrium coefficients for solids ranged from 0.84 to 1.55, and for water it ranged from 0.70 to 1.05. The equilibrium coefficient for solids increased with the increase in temperature while it decreased with the increase in syrup concentration. However, the equilibrium coefficient for water decreased with increasing temperature and it increased with the increase in syrup concentration. A multiple regression analysis of experimental data was carried out to correlate equilibrium coefficients with dimensionless temperature and syrup concentration.

اللغة الأصليةEnglish
الصفحات (من إلى)1163-1176
عدد الصفحات14
دوريةDrying Technology
مستوى الصوت19
رقم الإصدار6
المعرِّفات الرقمية للأشياء
حالة النشرPublished - 2001
منشور خارجيًانعم

ASJC Scopus subject areas

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