Mass transfer during osmotic dehydration of pineapple: Considering Fickian diffusion in cubical configuration

LWT

Volumn 37, Issue 1, 2004, Pages 43-47

  Rastogi, N K ^a   Raghavarao, K S M S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Diffusion; Mass transfer; Osmotic dehydration; Pineapple

Indexed keywords

ANANAS COMOSUS;

EID: 1242333159     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00131-2     Document Type: Article

References (27)

1. Azuara, E., Cortes, R., Garcia, H. S., & Bristain, C. I. (1992). Kinetic model for osmotic dehydration and its relationship with Fick's second law. International Journal of Food Science and Technology, 27, 409-418.
2. Barat, J. M., Fito, P., & Chiralt, A. (2001). Modeling of simultaneous mass transfer and structural changes in fruit tissue. Journal of Food Engineering, 49(2/3), 77-86.
3. Beristain, C. I., Azuara, E., Cortes, R., & Garcia, H. S. (1990). Mass transfer during osmotic dehydration of pineapple rings. International Journal of Food Science and Technology, 25, 576-582.
4. Convey, J., Castaigne, F., Picaroift, G., & Vovan, X. (1983). Mass transfer consideration in the osmotic dehydration of apples. Canadian Institute of Food Science and Technology Journal, 16, 25-29.
5. Crank, J. (1975). The mathematics of diffusion. Oxford: Clarendon press.
6. Dixon, G. M., & Jen, J. J. (1977). Changes of sugar and acid in osmovac dried apple slices. Journal of Food Science, 42, 1126-1131.
7. Giangiacomo, R., Torreggiani, D., & Abbo, E. (1987). Osmotic dehydration of fruit. Part I: Sugar exchange between fruit and extracting syrup. Journal of Food Processing and Preservation, 11, 183-195.
8. Hawkes, J., & Flink, J. M. (1978). Osmotic concentration of fruit slices prior to freeze dehydration. International Journal of Food Science and Technology, 2, 265-284.
9. Hough, G., Chirfe, J., & Marini, C. A. (1993). A simple model for osmotic dehydration of apples. Lebensmittel-Wissenschaft und-Technologie, 26, 151-156.
10. Lerici, C. L., Pinnavaia, G., Dalla Rosa, M., & Bartolucci, L. (1985). Osmotic dehydration of fruit: Influence of osmotic agents on drying behaviour and product quality. Journal of Food Science, 50, 1217-1219.
11. Magee, T. R. A., Murphy, W. R., & Hassaballah, A. (1983). Internal mass transfer during osmotic dehydration of apple slices in sugar solution. Irish Journal of Food Science and Technology, 7, 147-150.
12. Nanjundaswamy, A. M., Radhakrishnaiah Setty, G., Balachandran, C., Saroja, S., & Murthy Reddy, K. B. S. (1978). 'Studies on development of new categories of dehydrated product from indigenous fruits. Indian Food Packer, 22, 91-93.
13. Perry, R. H., Green, D. W., & Maloney, J. O. (1984). Perry's chemical engineer's handbook (6th ed.). New York: McGraw-Hills.
14. Ponting, J. D. (1973). Osmotic dehydration of fruits - recent modifications and applications. Process Biochemistry, 8, 18-20.
15. Rahman, M. S., & Lamb, J. (1991). Air drying behaviour of fresh and osmotically dehydrated pineapple. Journal of Food Process Engineering, 14, 163-171.
16. Raoult-Wack, A. L. (1994). Advances in osmotic dehydration. Trends in Food Science and Technology, 5, 255-260.
17. Raoult-Wack, A. L., Lenart, A., & Guilbert, S. (1992). Recent advances during dewatering through immersion in concentrated solution. In A. S. Majumdar (Ed.), Drying of solids (pp. 21-51). New York: International Science Publisher.
18. Rastogi, N. K., Angersbach, A., & Knorr, D. (2000a). Evaluation of mass transfer mechanisms during osmotic treatment of plant materials. Journal of Food Science, 65(6), 1016-1021.
19. Rastogi, N. K., Angersbach, A., Niranjan, K., & Knorr, D. (2000b). Rehydration kinetics of high pressure treated and osmotically dehydrated pineapple. Journal of Food Science, 65(5), 838-841.
20. Rastogi, N. K., & Niranjan, K. (1998). Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science, 65(3), 508-511.
21. Rastogi, N. K., & Raghavarao, K. S. M. S. (1994). Effect of temperature and concentration of osmotic dehydration of coconut. Lebensmittel-Wissenschaft und-Technologie, 27, 264-567.
22. Rastogi, N. K., & Raghavarao, K. S. M. S. (1995). Kinetics of osmotic dehydration of coconut. Journal of Food Process Engineering, 18, 187-197.
23. Rastogi, N. K., & Raghavarao, K. S. M. S. (1997). Water and solute diffusion coefficients of carrot as a function of temperature and concentration. Journal of Food Engineering, 34, 429-440.
24. Rastogi, N. K., & Raghavarao, K. S. M. S. (1997b). Mass transfer during osmotic dehydration of carrot: Comparison of different methods for the estimation of effective diffusion coefficients. In The proceedings of seventh international congress on engineering and food (ICEF), Vol. 2. Brighton, UK, pp. G73-76.
25. Rastogi, N. K., Raghavarao, K. S. M. S., & Niranjan, K. (1997b). Mass transfer during osmotic dehydration of banana: Fickian diffusion in cylindrical configuration. Journal of Food Engineering, 31, 423-432.
26. Rastogi, N. K., Raghavarao, K. S. M. S., Niranjan, K., & Knorr, D. (2002). Recent developments in osmotic dehydration: Methods to enhance mass transfer. Trends in Food Science and Technology, 13(2), 58-69.
27. Torregginni, D. (1993). Osmotic dehydration in fruits and vegetable processing. Food Research International, 26, 59-68.