شماره ركورد كنفرانس
5048
عنوان مقاله
Modeling of Mass Transfer Coefficients for Osmo-Dehydrated Fruits with Edible Coatings
Author/Authors
Fahimeh ،Jalaee Department - Eng .Faculty - Islamic Azad University - Tehran, Iran , Mohammad ،Forghani Eng Department - Eng .Faculty - Islamic Azad University - Sabzevar, Iran , Somayeh-Sadat ،fakoor Department - Eng .Faculty - Islamic Azad University - Quchan, Iran
كليدواژه
Moisture loss , Solids Gain , Edible Coating , Osmotic Dehydration , Effective Diffusion Coefficient
سال انتشار
1388
عنوان كنفرانس
ششمين كنگره بين المللي مهندسي شيمي
زبان مدرك
انگليسي
چكيده فارسي
فاقد چكيده
چكيده لاتين
The application of a coating on food prior to osmotic dehydration is a promising solution to prevent the large solute
intake problem. The influence of different edible coating materials such as Low-Methoxyl Pectinate (LMP), Methyl
Cellulose (MC), Potato Starch, and an osmotic sucrose solution with two concentration of 45 and 55% (w/w) on Pears
Rings were studied in terms of Moisture Loss (ML), Solid Gain (SG), ML/SG ratio, Effective Diffusivity of solute and
water (Des, Dew). Using Fick's first and second laws, the effective diffusion coefficient of water and solute were
calculated. Osmosed pears in solution with 55% sucrose concentration showed higher ML/SG ratio as compared with
other samples. Pears both coated with 2% MC and osmodehydrated in 55% sucrose, showed not only higher ML/SG
ratio but higher diffusivity coefficient as well.
كشور
ايران
تعداد صفحه 2
4
از صفحه
1
تا صفحه
4
لينک به اين مدرک