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Type: Artigo de periódico
Title: Osmotic dehydration kinetics of pear D'anjou (Pyrus communis L.)
Author: Park, KJ
Bin, A
Brod, FPR
Park, THKB
Abstract: Osmotic dehydration kinetics of pear D'anjou cubes was carried out for three different concentrations and three different temperatures of solution. Peleg, Fick, and Page's mathematical models were fitted to the experimental data. Effective diffusivity calculated with Fick's equation varied from 3.47 x 10(-10) to 1.92 x 10(-9) m(2)/S for water loss and from 1.99 x 10(-10) to 3.60 x 10(-9) m(2)/s for solids' gain. Water loss and solids' gain increase as temperature or solute concentration increases. 9 2002 Elsevier Science Ltd. All rights reserved.
Subject: effective diffusivity
empirical models
water loss
solids' gain
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 52, n. 3, n. 293, n. 298, 2002.
Rights: fechado
Identifier DOI: 10.1016/S0260-8774(01)00118-2
Date Issue: 2002
Appears in Collections:Unicamp - Artigos e Outros Documentos

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