Correction of moisture and sucrose effective diffusivities for shrinkage during osmotic dehydration of apple in sucrose solution

摘要: Abstract Shrinkage, moisture and sucrose effective diffusivities were correlated for infinite slab shape samples of apple during osmotic dehydration in solution. Experiments carried out the solutions different concentrations (30%, 40% 50%) temperatures (30 °C, 40 °C 50 °C). The two parameter model, developed by Azuara et al. (1992) , was used to predict water loss solid gain at equilibrium condition. Moisture estimated fitting experimental data modified form Fick's second law diffusion, considering shrinkage apples dehydration. Results showed that volume decreased linearly with (WL) weight reduction (WR). For above conditions dehydration, without found be range 1.36 × 10−10 m2/s–2.00 × 10−10 m2/s, those 0.87 × 10−10 m2/s–1.27 × 10−10 m2/s. values smaller than this phenomenon.