MONITORING OF PUMPKIN OSMOTIC PROCESSING IN DIFFERENT CONDITION

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MOKHTARIAN M.; SHAFAFI ZENOOZIAN M.; KOUSHKI F.; SALAMINIA M.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:2 (12) Page(s): 25-35

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Title

MONITORING OF PUMPKIN OSMOTIC PROCESSING IN DIFFERENT CONDITION

Author(s)

MOKHTARIAN M. | SHAFAFI ZENOOZIAN M. | KOUSHKI F. | SALAMINIA M. | Issue Writer Certificate

Keywords

OSMOTIC DEHYDRATIONQ2

PUMPKINQ2

MOISTUREQ3

SOLUTE DIFFUSION COEFFICIENTQ3

Abstract

OSMOTIC DEHYDRATION (OD) is the process by which there is partial removal of water from the cellular materials when these are placed in a hypertonic concentrated solution of soluble solute. OSMOTIC DEHYDRATION process of PUMPKIN was carried out at different temperature ranges 5, 25 and 50oC with different concentrations of sodium chloride (5, 10 and 15% w/w) and constant concentration of sucrose (50% w/w). Ratio of sample to osmotic solution was chosen 1:20. Water loss and solid gain values were calculated for each temperature and concentration in different time interval. Equilibrium water loss and solid gain as well as mass transfer rate were calculated using proposed model of Azuara. The results indicated that water loss and solid gain were directly related to concentration and temperature of osmotic solution, which maximum water loss and solid gain were shown at 5oC and 15% sodium chloride, whereas 50oC and 15% sodium chloride didn't have a significant effect on water loss and solid gain.

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APA: Copy

MOKHTARIAN, M., SHAFAFI ZENOOZIAN, M., KOUSHKI, F., & SALAMINIA, M.. (2012). MONITORING OF PUMPKIN OSMOTIC PROCESSING IN DIFFERENT CONDITION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(2 (12)), 25-35. SID. https://sid.ir/paper/176575/en

Vancouver: Copy

MOKHTARIAN M., SHAFAFI ZENOOZIAN M., KOUSHKI F., SALAMINIA M.. MONITORING OF PUMPKIN OSMOTIC PROCESSING IN DIFFERENT CONDITION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(2 (12)):25-35. Available from: https://sid.ir/paper/176575/en

IEEE: Copy

M. MOKHTARIAN, M. SHAFAFI ZENOOZIAN, F. KOUSHKI, and M. SALAMINIA, “MONITORING OF PUMPKIN OSMOTIC PROCESSING IN DIFFERENT CONDITION,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 2 (12), pp. 25–35, 2012, [Online]. Available: https://sid.ir/paper/176575/en

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