INVESTIGATION OF MASS TRANSFER PHENOMENA DURING OSMOTIC DEHYDRATION OF PEAR USING RECONCENTRATED SUCROSE SOLUTIONS

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FATEMIAN H.; GIAHCHI SH.; HOSSEINI S.E.; GERAMI A.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:2 (38) Page(s): 45-52

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Information Journal Paper

Title

INVESTIGATION OF MASS TRANSFER PHENOMENA DURING OSMOTIC DEHYDRATION OF PEAR USING RECONCENTRATED SUCROSE SOLUTIONS

Author(s)

FATEMIAN H. | GIAHCHI SH. | HOSSEINI S.E. | GERAMI A. | Issue Writer Certificate

Keywords

MASS TRANSFERQ2

OSMOTIC DEHYDRATIONQ3

PEARQ3

PRODUCTIVITY RATIOQ3

RECONSTITUTIONQ3

Abstract

Introduction: Osmotic treatment is based on placing food into a hypertonic solution that has higher osmotic pressure and lower water activity than the food in question. Food dehydration due to some known reasons might cause deterioration and unacceptable changes in the final product. Therefore in some cases it is necessary to use some pretreatments such as osmoic dehydration.Materials and Methods: In this research, during OSMOTIC DEHYDRATION of PEAR rings, the effects of concentration of sucrose solutions of 50 and 60 percent (w/w), and reconstituation of osmotic solutions (5 times), in the constant temperature of 300C, were investigated.Quantitative and qualitative characteristics of the samples, such as total sugar, moisture content and MASS TRANSFER phenomena including water loss (WL), solid gain (SG) and PRODUCTIVITY RATIO (WL/SG) of osmotic process were taken into consideration.Results: The results showed that SG and WL increased and decreased respectively by increasing the concentration of osmotic solution. The results also indicated that the PRODUCTIVITY RATIO of osmotic process increased with reusing and reconstituating the osmotic solutions, for 5 times.Conclusion: It was concluded that the samples obtained after 5 times reconstituating with osmotic solution in concentration of 50%, were superior samples.

Cites

THE EFFECTS OF REPLACEMENT OF GLUCOSE AND SUCROSE WITH SORBITOL AND FRUCTOSE IN OSMOTIC DEHYDRATION OF COATED SHAHROODI GRAPE

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APA: Copy

FATEMIAN, H., GIAHCHI, SH., HOSSEINI, S.E., & GERAMI, A.. (2013). INVESTIGATION OF MASS TRANSFER PHENOMENA DURING OSMOTIC DEHYDRATION OF PEAR USING RECONCENTRATED SUCROSE SOLUTIONS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(2 (38)), 45-52. SID. https://sid.ir/paper/143415/en

Vancouver: Copy

FATEMIAN H., GIAHCHI SH., HOSSEINI S.E., GERAMI A.. INVESTIGATION OF MASS TRANSFER PHENOMENA DURING OSMOTIC DEHYDRATION OF PEAR USING RECONCENTRATED SUCROSE SOLUTIONS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(2 (38)):45-52. Available from: https://sid.ir/paper/143415/en

IEEE: Copy

H. FATEMIAN, SH. GIAHCHI, S.E. HOSSEINI, and A. GERAMI, “INVESTIGATION OF MASS TRANSFER PHENOMENA DURING OSMOTIC DEHYDRATION OF PEAR USING RECONCENTRATED SUCROSE SOLUTIONS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 2 (38), pp. 45–52, 2013, [Online]. Available: https://sid.ir/paper/143415/en

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