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KMID : 1024420160200030198
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Food Engineering Progress
2016 Volume.20 No. 3 p.198 ~ p.203
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Effects of the Ratio of Solute to Solvent on the Leaching Kinetics of Water Soluble Solids in Jujube (Zizyphus jujuba) Using a Hot-Water Batch System
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Ham Tae-Hoon
Jang Sun-Min
Yoon Won-Byong
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Abstract
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We developed leaching kinetics models and a convective mass transfer model for water soluble solid in jujube (Zizyphus jujube) fruits with hot water. Hot-water leaching process was conducted at 90°C for 100 min. The ratio of solvent (volume, mL) to solid (mass, g) was set to varied ratios of 1:6, 1:8, 1:10, and 1:12.5. The mass transfer coefficients (k) were determined based on the 1st- and 2nd-order kinetic models. The amount of solvent influenced the extraction rate and yield. A higher extraction rate and a higher yield were obtained from a lower solvent to solute ratio (1:6, 1:8, 1:10) compared to high ratio (1:12.5). This implies that an appropriate amount of solvent (i.e., water) is necessary to conduct the extraction process of jujube fruit.
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KEYWORD
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leaching, mass transfer model, jujube, solvent ratio
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