DRYING CHARACTERISTICS OF OSMOTICALLY DEHYDRATED FRUITS COATED WITH SEMIPERMEABLE EDIBLE FILMS
作者： A. Lenart , D. Piotrowski
关键词: Water activity 、 Chemical engineering 、 Osmotic dehydration 、 Coating 、 Materials science 、 Starch 、 Pectin 、 Chromatography 、 Semipermeable membrane 、 Penetration (firestop) 、 Mass transfer
摘要: This paper deals with key issues of the coating technology applied to plant materials prior osmotic dehydration and convective drying. Coatings created solutions starch products pectin were examined. It was shown that foods be dehydrated influences mass transfer in a tissue during pre-treatment as well Each should individually The properties coatings depend on their composition method used for fabrication coating. Coating an artificial barrier surface may efficiently hinder penetration solute inside food, not affecting much rate water removal. coated had greater loss/solids gain ratio then uncoated ones. Osmotic seems one possible methods before conditions drying are changed upon materials. changes depen...
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