The osmotic dehydration causes water removing from food and also a soluble solid uptake into the foodstuffs. However, large penetration of solute into the food becomes a major problem in osmotic dehydration. Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a way to efficiently hinder solute penetration. In this study the effect of edible coating (CMC), concentration of sucrose solution (50 and 60%), temperature (35, 45 ºC) of Thomson orange, as a model fruit were studied on the factors affected of mass Transfer phenomena during osmotic dehydration. The results showed that the soluble solid gain(SG) , water loss(WL) and productivity ratio(WL/SG) rise with increase of temperature and solute concentration. Coating has affected significantly on the productivity ratio
Harati, A., Fatemian, H., Hosseini, E., Asadi, G. H., & Darvish, F. (2012). An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices. International Journal of Agricultural Science and Research, 2(3), 1-10.
MLA
A Harati; H. Fatemian; E. Hosseini; Gh. H. Asadi; F. Darvish. "An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices". International Journal of Agricultural Science and Research, 2, 3, 2012, 1-10.
HARVARD
Harati, A., Fatemian, H., Hosseini, E., Asadi, G. H., Darvish, F. (2012). 'An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices', International Journal of Agricultural Science and Research, 2(3), pp. 1-10.
VANCOUVER
Harati, A., Fatemian, H., Hosseini, E., Asadi, G. H., Darvish, F. An Investigation of Mass Transfer Phenomena during Osmotic Dehydration of Orange Slices. International Journal of Agricultural Science and Research, 2012; 2(3): 1-10.
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