Osmotic dehydration kinetics of pineapple wedges using palm sugar

[No Value] Parjoko, M. Shafiur Rahman, Ken A. Buckle, Conrad O. Perera

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

Osmotic dehydration kinetics of pineapple wedges was studied using palm sugar at different syrup concentration and temperature. Equilibrium kinetics were presented by defining equilibrium constants and nonequilibrium period of water loss and solid gain followed the model based on mass balance and zero order reaction kinetics. At constant temperature, the rate constants for both water and solids increased with increase in syrup concentration. At constant syrup concentration, the rate constants of water increased and the rate constants of solid decreased with the increase of temperature. Temperature had much more effect at high syrup concentration.

Original languageEnglish
Pages (from-to)452-459
Number of pages8
JournalLWT - Food Science and Technology
Volume29
Issue number5-6
Publication statusPublished - 1996

ASJC Scopus subject areas

  • Food Science

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  • Cite this

    Parjoko, N. V., Rahman, M. S., Buckle, K. A., & Perera, C. O. (1996). Osmotic dehydration kinetics of pineapple wedges using palm sugar. LWT - Food Science and Technology, 29(5-6), 452-459.