Mass Transfer Analysis during Osmotic Dehydration of Eggplant Using Binary Solutions of Sucrose and Sodium Chloride
Osmotic dehydration of eggplant slices in sucrose and sodium chloride solutions at different solution concentrations, stirring levels and time of process is studied. Water loss and solids gain kinetics were experimentally determined and modelled using a diffusional model and equilibrium values were predicted by means of Azuara model. Modelling was satisfactory and involved effective coefficients of diffusion useful to quantify the different mass transfer fluxes.
Andreas Öchsner and Graeme E. Murch
R. Moreira et al., "Mass Transfer Analysis during Osmotic Dehydration of Eggplant Using Binary Solutions of Sucrose and Sodium Chloride", Defect and Diffusion Forum, Vols. 273-276, pp. 413-418, 2008