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Kinetics of Osmotic Dehydration under Vacuum

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1235/
LWT-03-96
 
Title Kinetics of Osmotic Dehydration under Vacuum
 
Creator Rastogi, N. K.
Raghavarao, K. S. M. S.
 
Subject 02 Drying and Dehydration
07 Food Engineering
05 Processing and Engineering
 
Description Osmotic dehydration under vacuum was studied. The effect of vacuum application was explained on the basis of the diffusional
osmotic transport parameter, the mass transfer coefficient and interfacial area. A mathematical model is proposed to explain the
mechanism of water transport during osmotic dehydration based on a more fundamental parameter, the osmotic pressure. Osmotic pressure ratios were calculated for dehydration under atmospheric conditions and under vacuum. The increased osmotic pressure due to vacuum application was also calculated. The rate of mass transfer during osmotic dehydration of food increases under vacuum. The vacuum applied affects only the rate at which the equilibrium is attained and not the equilibrium osmotic pressure per se.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1235/1/Lebensm.-Wiss._u.-Technol.%2C_29%2C_669-672_%281996%29.pdf
Rastogi, N. K. and Raghavarao, K. S. M. S. (1996) Kinetics of Osmotic Dehydration under Vacuum. Lebensmittel-Wissenschaft und Technologie, 29. pp. 669-672.