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KMID : 1134819960250050824
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.824 ~ p.830
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Mass Transfer Characteristics during the Osmotic Dehydration Process of Apples
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Youn Kwang-Sup
Choi Yong-Hee
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Abstract
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In order to minimize the deterioration of osmotic dried apple quality, the characteristics of mass transfer during osmotic dehydration such as solid gain(SG), weight reduction(WR) and moisture loss(ML) were investigated. Moisture and solid transfer were analyzed by Fick’s law. The highest ΔE value was observed with severe browning at 60℃. The concentration effect on ΔE were higher at high temperatures than at low temperatures. SG, WR and ML increased as immersion temperature, sugar concentration and immersion time increased. Higher concentration of sucrose led to more sucrose absorption resulting increase in SG. Diffusion coefficients of moisture increased with immersion temperature and sugar concentration. As concentration increased, diffusion coefficients of solids increased at 20℃, while it decreased at 40℃ and 60℃. Arrhenius equation was appropriately explain the effect of temperature on diffusion coefficients. Moisture and solid diffusion showed high activation energy in 20 ˚Brix solution, compared with in 40 and 60 ˚Brix.
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KEYWORD
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osmotic dehydration, mass transfer, diffusion coefficient, apple
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