Osmotic dehydration of pineapple: Kinetics and product quality

E. T F Silveira, M. Shafiur Rahman, Ken A. Buckle

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Osmotic dehydration as an intermediate step in air or vacuum drying of pineapple was studied. Osmotic dehydration kinetics indicated that both water loss and solids gain increased with increase of syrup temperature and concentration, the former having much more effect for the range of values tested. Equilibrium kinetics was modelled by defining equilibrium constants and in non-equilibrium period water loss and solids gain followed the penetration theory of mass transfer. The colour, flavour and texture of osmo-air dried pineapple indicated that the product was organoleptically acceptable.

Original languageEnglish
Pages (from-to)227-233
Number of pages7
JournalFood Research International
Volume29
Issue number3-4
DOIs
Publication statusPublished - Apr 1996

Fingerprint

Ananas
air drying
pineapples
Dehydration
product quality
Air
kinetics
vacuum drying
Water
syrups
Vacuum
mass transfer
flavor
Color
water
texture
Temperature
color
temperature

ASJC Scopus subject areas

  • Food Science

Cite this

Osmotic dehydration of pineapple : Kinetics and product quality. / Silveira, E. T F; Rahman, M. Shafiur; Buckle, Ken A.

In: Food Research International, Vol. 29, No. 3-4, 04.1996, p. 227-233.

Research output: Contribution to journalArticle

Silveira, E. T F ; Rahman, M. Shafiur ; Buckle, Ken A. / Osmotic dehydration of pineapple : Kinetics and product quality. In: Food Research International. 1996 ; Vol. 29, No. 3-4. pp. 227-233.
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