ScholarLens Back to search
1997•Drying TechnologyRequires access

MASS TRANSFER IN BANANA CHIPS DURING OSMOTIC DEHYDRATION

Krzysztof N. Waliszewski, N.I. Texon, M. A. Salgado, M.A. Garcı́a-Alvarado

Open publisher page 27 citations

Abstract

The effects of temperature ( 50, 60 and 70 °C ), sucrose concentration ( 50, 60 and 70° Brix ) and pH ( 6,7 and 8 ) on the mass transfer during osmotic dehydration of banana chips were studied. Fitting a diffusion model gave apparent diffusivity values varied from 2.77 to 2.66 × 10−9 m2 s−1 and depending on temperature and sucrose concentration but not on pH changes. The effct of syrup/product volume ratio on the mass transfer kinetics was also investigated.

About this research paper

What this paper is about

The effects of temperature ( 50, 60 and 70 °C ), sucrose concentration ( 50, 60 and 70° Brix ) and pH ( 6,7 and 8 ) on the mass transfer during osmotic dehydration of banana chips were studied. Fitting a diffusion model gave apparent diffusivity values varied from 2.77 to 2.66 × 10−9 m2 s−1 and depending on temperature and sucrose concentration but not on pH changes. The effct of syrup/product volume ratio on the mass transfer kinetics was also investigated.

Why it matters

OpenAlex reports 27 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The effects of temperature ( 50, 60 and 70 °C ), sucrose concentration ( 50, 60 and 70° Brix ) and pH ( 6,7 and 8 ) on the mass transfer during osmotic dehydration of banana chips were studied. Fitting a diffusion model gave apparent diffusivity values varied from 2.77 to 2.66 × 10−9 m2 s−1 and depending on temperature and sucrose concentration but not on pH changes. The effct of syrup/product volume ratio on the mass transfer kinetics was also investigated.

Key concepts: Osmotic dehydration, Mass transfer, Chemistry, Sucrose, Dehydration, Diffusion, Volume (thermodynamics), Thermal diffusivity

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
MASS TRANSFER IN BANANA CHIPS DURING OSMOTIC DEHYDRATION — Research Paper | ScholarLens