Osmotic dehydration kinetics of pear Dʹanjou (Pyrus communis L.) Original Research Article

Osmotic dehydration kinetics of pear Dʹanjou cubes was carried out for three different concentrations and three different temperatures of solution. Peleg, Fick, and Pageʹs mathematical models were fitted to the experimental data. Effective diffusivity calculated with Fickʹs equation varied from 3.47×10−10 to 1.92×10−9 m2/s for water loss and from 1.99×10−10 to 3.60×10−9 m2/s for solidsʹ gain. Water loss and solidsʹ gain increase as temperature or solute concentration increases.