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Kinetics of Osmotic Dehydration under Vacuum

Rastogi, N. K. and Raghavarao, K. S. M. S. (1996) Kinetics of Osmotic Dehydration under Vacuum. Lebensmittel-Wissenschaft und Technologie, 29. pp. 669-672.

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Osmotic dehydration under vacuum was studied. The effect of vacuum application was explained on the basis of the diffusional osmotic transport parameter, the mass transfer coefficient and interfacial area. A mathematical model is proposed to explain the mechanism of water transport during osmotic dehydration based on a more fundamental parameter, the osmotic pressure. Osmotic pressure ratios were calculated for dehydration under atmospheric conditions and under vacuum. The increased osmotic pressure due to vacuum application was also calculated. The rate of mass transfer during osmotic dehydration of food increases under vacuum. The vacuum applied affects only the rate at which the equilibrium is attained and not the equilibrium osmotic pressure per se.

Item Type: Article
Uncontrolled Keywords: Osmotic dehydration vacuum application
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2007 07:14
Last Modified: 10 Oct 2018 11:21
URI: http://ir.cftri.res.in/id/eprint/1235

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