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

Shyam S. Sablani, M. Shafiur Rahman

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31 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)65-71
Number of pages7
JournalFood Research International
Volume36
Issue number1
DOIs
Publication statusPublished - 2003

Fingerprint

Mangifera
syrups
Dehydration
mangoes
Temperature
surface area
temperature
sampling
Water
Sucrose
regression analysis
water
Regression Analysis
sucrose
geometry

Keywords

  • Equilibrium distribution coefficient
  • Moisture transfer
  • Solute transport
  • Sugar syrup

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango",
abstract = "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.",
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T1 - Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango

AU - Sablani, Shyam S.

AU - Rahman, M. Shafiur

PY - 2003

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N2 - 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.

AB - 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.

KW - Equilibrium distribution coefficient

KW - Moisture transfer

KW - Solute transport

KW - Sugar syrup

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