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Increased mass transfer during osmotic dehydration of gamma-irradiated potatoes.

Rastogi, N. K. and Raghavarao, K. S. M. S. (2004) Increased mass transfer during osmotic dehydration of gamma-irradiated potatoes. Journal of Food Science, 69 (6). E259-E263.

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The ability of gamma-irradiation pretreatment to accelerate the osmotic drying of potatoes, by increasing mass transfer rates, was investigated. Applied irradiation in the range 3.0-12.0 kGy resulted in a decrease in hardness of the potato sample, as indicated by texture profile analysis. Effective diffusion coeff. (D) of water and solute, determined using a Fickian diffusion model, increased exponentially with doses of gamma-irradiation (G) according to the equation D = A exp (-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules, as well as the breaking up of cell wall structure. This led to a channeling effect, facilitating transport of water from the tissue and the transport of solute into it.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 11:36
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.res.in/id/eprint/7541

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