Mass Transfer During Osmotic Dehydration of Banana Slices

Journal of Food Science and Technology

Volumn 35, Issue 4, 1998, Pages 336-338

  Pokharkar, S M ^a,b   Prasad, Suresh ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

^b Agricultural Engineering Department   (India)

Author keywords

Mass transfer; Modelling; Osmosis; Sugar gain; Water loss

Indexed keywords

EID: 0012298810     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. AOAC (1984) Official Methods of Analysis, Association of Official Analytical Chemists, 14th edn, Washington, DC
2. Biswal RN, Bozorgmehr K, Tompkins FD, Liu X (1991) Osmotic concentration of green beans prior to freezing. J Food Sci 56:1009-1013
3. Bolin HR, Huxoll CC, Jackson R, Ng KC (1985) Effect of osmotic agents and concentration of fruit quality, J Food Sci 48:202-205
4. Conway J, Castaigne F, Picard C, Vovan X (1983) Mass transfer considerations in osmotic dehydration of apples. Canadian Inst Food Sci Technol J 16:25-29
5. Crank J (1975) Mathematics of Diffusion, Clearendon Press, Oxford
6. Hawkes J, Flink JM (1978) Osmotic concentration of fruit slices prior to freeze dehydration. J Food Processing Preserve 2:265-283
7. Magee TRA, Hassaballah AA, Murphy WR (1983) Internal mass transfer during osmotic dehydration of apple slices in sugar solution. J Food Sci Technol 7(1):147-155
8. SAS (1985) SAS Users Guide: Statistics Version, 5th edn, SAS Institute Inc Cary, NC