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Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2635/
JFS-02-99
 
Title Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots.
 
Creator Rastogi, N. K.
Eshtigahi, M. N.
Knorr, D.
 
Subject 02 Drying and Dehydration
04 Carrot
 
Description High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested
to accelerate the osmotic dehydration of carrot. Applied energy in the range of
0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84
with < 1 °C rise in the product temperature. The effective diffusion coefficients of
water and solute, determined using a Fickian diffusion model, increased exponentially
with electric field strength according to D = A exp(-B/E). The rise in effective
diffusion coefficient may be attributed to an increase in cell wall permeability,
facilitating transport of water and solute. Such increase was evidenced by cell
disintegration index and softening of product.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2635/1/Journal_of_Food_Science_64%286%29_1999_1020-1023.pdf
Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (6). pp. 1020-1023.