Osmotic Dehydration of Sapota Slices
A Mass Transfer Phenomenon
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The effect of osmotic dehydration process parameters viz. sugar syrup concentration and syrup temperature on water loss, sugar gain and mass reduction was evaluated to determine the constants of the Azuara model. It was found that the water loss, sugar gain and mass reduction, increases with increase of solution concentration and temperature. The treatment 70 B and 50 C was found to be statistically significant showing increasing TSS content. Reducing sugar content was found to be decreasing up to 36.70 % shows better results. Ascorbic acid content was found decreased from 3.66-1.12 mg/100g, s...
The effect of osmotic dehydration process parameters viz. sugar syrup concentration and syrup temperature on water loss, sugar gain and mass reduction was evaluated to determine the constants of the Azuara model. It was found that the water loss, sugar gain and mass reduction, increases with increase of solution concentration and temperature. The treatment 70 B and 50 C was found to be statistically significant showing increasing TSS content. Reducing sugar content was found to be decreasing up to 36.70 % shows better results. Ascorbic acid content was found decreased from 3.66-1.12 mg/100g, showing better results.
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