Mass Transfer Modelling During Osmotic Dehydration of Aonla (Emblica Officinalis Gaertn.) Slices Cv. Chakaiya Prior to Air Drying

Publication Date : 26/04/2016

Author(s) :

Prof. M.S. Jadhav , Dr. H.G. More , Dr. C.A. Nimbalkar *.

Volume/Issue :
Volume 2
Issue 4
(04 - 2016)

Abstract :

Investigation on osmotic dehydration of aonla slices of Chakaiya variety was carried out to remove partial moisture prior to convective drying. Three sugar concentration levels (50, 60 and 70oBrix), three temperatures levels of osmotic solution (40, 50 and 60oC) and constant solution to fruit ratio of 6:1 (v/w) were employed and observations on water loss and solute gain were recorded at an interval of 15, 30, 60, 90, 120, 180 and 240 min. A two parameter mathematical model developed by Azura et al. was used for describing the mass transfer kinetics during osmotic dehydration of aonla slices. Effects of immersion time on mass transfer was studied and constants of two parameter model and final equilibrium points for water loss and solute gain were determined. Water loss from and solute gain by the aonla slices increased non-linearly with the duration of osmosis at all sugar concentrations and both were higher in the initial period of osmosis than the later period. Further, both the water loss and solute gain were increased with increasing sugar concentration. Model was able to predict mass transfer data of osmotic dehydration up to the equilibrium point using data of relatively short duration of osmosis.

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