Mathematical modeling of mass transfer in osmotic dehydration of onion slices

PP Sutar, DK Gupta - Journal of food engineering, 2007 - Elsevier
The study on osmotic dehydration of onion slices was carried out in order to remove the
moisture prior to the further mechanical drying. Three salt concentration levels (5%, 12.5 …

[PDF][PDF] Mathematical modelling for drying kinetics of asparagus roots (Asparagus racemosus L.) and determination of energy consumption

D Kohli, PS Champawat, SK Jain… - … Res. Appl. Chem, 2022 - biointerfaceresearch.com
Asparagus roots were dried in four selected driers vacuum, fluidized bed, tray, and solar
dryer at temperatures starting from 40 to 70 C. The drying kinetics of asparagus roots was …

Kinetics Modeling of Mass Transfer Using Peleg's Equation During Osmotic Dehydration of Seedless Guava (Psidium guajava L.): Effect of Process Parameters

A Ganjloo, RA Rahman, J Bakar, A Osman… - Food and Bioprocess …, 2012 - Springer
Peleg's equation was used to study the effect of process parameters on kinetics of mass
transfer in terms of solids gain and water loss during osmotic dehydration using 30 …

Osmo-air drying of aloe vera gel cubes

PS Pisalkar, NK Jain, SK Jain - Journal of food science and technology, 2011 - Springer
Abstract Aloe vera (Aloe barbadensis Miller) cubes of 12.5× 12.5× 12.5 mm thick were
osmosed for 4 h in sugar syrup of 30, 40 and 50° Brix concentration and temperatures of 30 …

Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

A Saxena, AS Bawa, PS Raju - Journal of Food Engineering, 2009 - Elsevier
Jackfruit (Artocarpus heterophyllus L.) bulbs in pitted and pre-cut form were subjected to a
multitarget preservation technique involving water activity (aw) regulation, acidification, and …

Drying characteristic and physico-chemical evaluation of tender jackfruit slices during osmo-convective drying

CK Bakhara, US Pal, LM Bal - Journal of Food Measurement and …, 2018 - Springer
Osmo-dehydration of tender jackfruit pieces were carried out in salt solution concentration of
6, 10, 14% at 30, 40 and 50° C with 3: 1, 4: 1 and 5: 1 salt solution to sample ratio. The …

Effect of drying treatments and storage stability on quality characteristics of bael powder

VR Sagar, R Kumar - Journal of food Science and Technology, 2014 - Springer
Dehydration of bael pulp in to powder form is a challenging operation, mainly due to the
sticky issue of bael pulp and caking of powder during handling and storage. To overcome on …

[PDF][PDF] Effect of drying methods on nutritional composition of dehydrated bitter gourd (Momordica charantia L.) rings

U Singh, VR Sagar - Agriculture sustainable development, 2013 - researchgate.net
Bitter gourd (Momordica charantia L.) cv. Pusa Hybrid-2 was dried using three different
methods viz., solar drying, low temperature drying and cabinet drying. The cabinet drying …

Kinetics modeling and moisture diffusivity of onion slices in fluidized bed drying

JP Bebartta, NR Sahoo, SK Dash… - Journal of Food …, 2014 - Wiley Online Library
Drying characteristics of onion (Allium cepa L.) was studied with different combinations of air
temperature (50, 60, 70 and 80C), air velocity (1, 2.5 and 4 m/s) and slice thickness (2, 4 and …

[PDF][PDF] Mass transfer kinetics during osmotic dehydration of banana in different osmotic agent.

RN Shukla, MA Khan, AK Srivastava - 2018 - researchgate.net
In this study, osmotic dehydration of banana was carried out on the basis of the mass
transfer kinetics. During osmotic dehydration of banana, three concentration levels (40, 50 …