A method for continuous kinetic evaluation of osmotic dehydration

LWT

Volumn 31, Issue 4, 1998, Pages 317-321

  Azuara, Ebner ^a   Beristain, Cesar I ^a   Gutiérrez, Gustavo F ^b,c  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Apple; Continuous method; Mass transfer

Indexed keywords

MALUS X DOMESTICA;

EID: 0001046504     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1997.0364     Document Type: Article

References (16)

1. PONTING, J. D., WATTERS, G. G., FORREY, R. R., JACKSON, R. AND STANLEY, W. L. Osmotic dehydration of fruits. Food Technology, 20, 125-128 (1966)
2. FARKAS, D. F. AND LAZAR, M. E. Osmotic dehydration of apple pieces: effect of temperature and syrup concentration rates. Food Technology, 23, 688-690 (1969)
3. LENART, A. AND FLINK, J. M. Osmotic concentration of potato I. Criteria for the end point of the osmosis process. Journal of Food Technology, 19, 45-63 (1984)
4. HENG, W., GULBERT, S. AND CUQ, J. L. Osmotic dehydration of papaya: influence of process variables on the quality. Sciences des Aliments, 10, 831-848 (1990)
5. ARGAIZ, A., LÓPEZ-MALO, A., PALOU, E. AND WELTI, J. Osmotic dehydration of papaya with corn syrup solids. Drying Technology, 12, 1709-1725 (1994)
6. SAUREL, R., RAOULT-WACK, A. L., RIOS, G. AND GUILBERT, S. Mass transfer phenomena during osmotic dehydration of apple I. Fresh plant tissue. International Journal of Food Science and Technology, 29, 531-542 (1994)
7. AZUARA, E., GARCIA, H. S. AND BERISTAIN, C. I. Effect of the centrifugal force on osmotic dehydration of potatoes and apples. Food Research International, 29, 195-199 (1996)
8. KARATHANOS, V. T., KOSTAROPOULOS, A. E. AND SARAVACOS, G. D. Air-drying kinetics of osmotically dehydrated fruits. Drying Technology, 13, 1503-1521 (1995)
9. NEUBER, E. E. Evaluation of critical parameters for developing moisture sorption isotherms of cereal grains. In: ROCKLAND, L. B. AND STEWART, G. F. (Eds), Water Activity: Influences on Food Quality. New York: Academic Press, pp. 199-222 (1981)
10. RIZVI, S. H. AND BENADO, A. L. Thermodynamic properties of dehydrated foods. Food Technology, 38, 83-92 (1984)
11. AOAC. Official Methods of Analysis 14th edn. Washington, D.C.: Association of Official Analytical Chemists (1984)
12. AZUARA, E., CORTÉS, R., GARCIA, H. S. AND BERISTAIN, C. I. Kinetic model for osmotic dehydration and its relationship with Fick's Second Law. International Journal of Food Science and Technology, 27, 409-418 (1992)
13. BERISTAIN, C. I., AZUARA, E., CORTÉS, R. AND GARCIA, H. S. Mass transfer during osmotic dehydration of pineapple rings. International Journal of Food Science and Technology, 25, 576-582 (1990)
14. LOMAURO, C. J., BAKSHI, A. S. AND LABUZA, T. P. Evaluation of food moisture sorption isotherm equations. Part I: fruit, vegetable and meat products. Lebensmittel-Wissenschaft und-Technologie, 18, 111-117 (1985)
15. YANNIOTIS, S. AND ZARMBOUTIS, I. Water sorption isotherms of pistachio nuts. Lebensmittel-Wissenschaft und-Technologie, 29, 372-375 (1996)
16. LAZARIDES, H. N. AND MAVROUDIS, N. E. Kinetics of osmotic dehydration of a highly shrinking vegetable tissue in a salt-free medium. Journal of Food Engineering, 30, 61-74 (1996)