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Recent developments in osmotic dehydration: methods to enhance mass transfer

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1501/
TIFST_01_02
 
Title Recent developments in osmotic dehydration: methods to
enhance mass transfer
 
Creator Rastogi, N. K.
Raghavarao, K. S. M. S.
Niranjan, K.
Knorr, D.
 
Subject 02 Drying, Dehydration
 
Description Osmotic dehydration, due to its energy and quality related
advantages, is gaining popularity as a complimentary processing step in the chain of integrated food processing. Generally, osmotic dehydration being a slow process, there has been a need for additional ways to increase the mass transfer without adversely a.ecting the quality. This gave the required motivation for many recent advances in this area. However, certain constraints still exist for the wide industrial adoption of osmotic dehydration, which need to be addressed in current and future research in the area. In order to compare the results of various investigators, there is a need to express research results in terms of more fundamental
parameters like diffusion coefficient. Consequently,
suitable methods to estimate such parameters in
various foods of different size and geometry are discussed.
The mechanism of osmotic dehydration proposed recently
is described. Various methods to increase the rate of
mass transfer, such as application of high hydrostatic
pressure, high electrical field pulses, ultrasound, vacuum
and centrifugal force are also presented.
 
Date 2002
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1501/1/Trends_in_Food_Science_%26_Technology_13_%282002%29_48-59.pdf
Rastogi, N. K. and Raghavarao, K. S. M. S. and Niranjan, K. and Knorr, D. (2002) Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science and Technology, 13. pp. 48-59.