EFFECT OF OSMOTIC TREATMENT WITH CONCENTRATED SUGAR AND SALT SOLUTIONS ON KINETICS AND COLOR IN VACUUM CONTACT DRYING
作者： S.M.A. RAHMAN , A.S. MUJUMDAR
DOI: 10.1111/J.1745-4549.2007.00159.X
关键词: Osmotic dehydration 、 Salt (chemistry) 、 Chemical engineering 、 Water content 、 Chemistry 、 Precipitation (chemistry) 、 Kinetics 、 Thermal conduction 、 Thermodynamics 、 Work (thermodynamics) 、 Sugar
摘要: An experimental study of osmotic dehydration (OD) selected heat-sensitive products was carried out in a laboratory-scale vacuum contact dryer. Cubes potato and apple were examined as model objects. Experiments conducted at different conduction heat input levels with wall temperatures the range 35–45C under also pure without any external input. Detailed investigations OD on drying performance, product temperature color dried product. PRACTICAL APPLICATIONS Osmotic treatment samples using concentrated sugar solution shows better well rate system. This information may help to select agent industrial application for faster specially food products. Moreover this work analysis find starting point precipitation inside terms time, moisture content. will be helpful critical technique which turns optimum design.
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