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

36 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

Fingerprint

Arenga pinnata
Ananas
syrups
pineapples
Dehydration
kinetics
Temperature
Water
temperature
reaction kinetics
water

ASJC Scopus subject areas

  • Food Science

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.

Osmotic dehydration kinetics of pineapple wedges using palm sugar. / Parjoko, [No Value]; Rahman, M. Shafiur; Buckle, Ken A.; Perera, Conrad O.

In: LWT - Food Science and Technology, Vol. 29, No. 5-6, 1996, p. 452-459.

Research output: Contribution to journalArticle

Parjoko, NV, Rahman, MS, Buckle, KA & Perera, CO 1996, 'Osmotic dehydration kinetics of pineapple wedges using palm sugar', LWT - Food Science and Technology, vol. 29, no. 5-6, pp. 452-459.
Parjoko, [No Value] ; Rahman, M. Shafiur ; Buckle, Ken A. ; Perera, Conrad O. / Osmotic dehydration kinetics of pineapple wedges using palm sugar. In: LWT - Food Science and Technology. 1996 ; Vol. 29, No. 5-6. pp. 452-459.
@article{1b5a7a858587491fac6fe0a674aa3c52,
title = "Osmotic dehydration kinetics of pineapple wedges using palm sugar",
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.",
author = "Parjoko, {[No Value]} and Rahman, {M. Shafiur} and Buckle, {Ken A.} and Perera, {Conrad O.}",
year = "1996",
language = "English",
volume = "29",
pages = "452--459",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",
number = "5-6",

}

TY - JOUR

T1 - Osmotic dehydration kinetics of pineapple wedges using palm sugar

AU - Parjoko, [No Value]

AU - Rahman, M. Shafiur

AU - Buckle, Ken A.

AU - Perera, Conrad O.

PY - 1996

Y1 - 1996

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=0030497243&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0030497243&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0030497243

VL - 29

SP - 452

EP - 459

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 5-6

ER -