Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots.

Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (6). pp. 1020-1023.

PDF Journal_of_Food_Science_64(6)_1999_1020-1023.pdf Restricted to Registered users only Download (75kB)

Abstract

High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with < 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(-B/E). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product.

Item Type:	Article
Uncontrolled Keywords:	electric field, pulse treatment, osmotic dehydration, mass transfer,carrot
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Aug 2008 10:52
Last Modified:	28 Dec 2011 09:41
URI:	http://ir.cftri.res.in/id/eprint/2635

Actions (login required)

View Item