Fick's Law of diffusion was used in the analysis of the air drying behavior of fresh (non-osmosed) and osmosed pineapple. The drying rates of osmosed pineapples were significantly decreased due to the presence of infused solute. The effective diffusion coefficient decreased with the increasing solid gain during osmosis.
|Number of pages||9|
|Journal||Journal of Food Process Engineering|
|Publication status||Published - 1991|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)