KINETICS OF MASS TRANSFER DURING CONVECTIVE DEHYDRATION OF COATED OSMOSED PINEAPPLE SAMPLES

摘要: The pineapple samples were coated with sodium alginate (0.5–5%) and osmosed in sucrose solution. effect of coating temperature (55, 65 75C) on the convective dehydration characteristics quality parameters dried studied. mass transfer kinetics then evaluated. time for uncoated sample was less than at all three temperatures. drying rate more sample. effective moisture diffusivity varied range 2.09 × 10−10–3.42 × 10−10 m2/s. A nonlinear regression procedure used to fit five thin-layer models experimental curves. compared using coefficient determination, mean relative percent error, root square error reduced chi-square. Midilli model has shown a better data as other models. PRACTICAL APPLICATIONS The treatment before osmotic helps reducing problem large solute intake without affecting much water removal. fruits obtained by combining coating, exhibit nutritional quality, good appearance extended shelf life. product can be areas nonavailability fruit. after rehydration added ice cream, yoghurt confectionary products.