Osmotic dehydration of berries: study of mass transfer parameters

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Osmotic dehydration, due to its advantages related to energy and quality, is gaining popularity as an additional stage of processing in the chain of complex processing of products. As a rule, osmotic dehydration is a slow process, so there is a need for additional methods to increase mass transfer without adversely affecting the quality of the product. This has provided the necessary motivation for many recent achievements in the field. Minimal processing methods, such as osmodehydration, find a significant place in the processing industry to increase the shelf life of fruit and berry raw materials. The overall efficiency of the process is determined by the process parameters affecting the phenomenon of mass transfer. Therefore, in this work the parameters of mass transfer in osmotic dehydration of berry raw materials: strawberry, raspberry, blackcurrant, BlackBerry are studied. The process of mass transfer has been modeled effectively, as evidenced by the results obtained...


Berry raw materials, osmotic dehydration, sucrose, water activity, crystallization, cryoscopic temperature, frozen water.

Короткий адрес: https://readera.org/140238581

IDR: 140238581   |   DOI: 10.20914/2310-1202-2018-2-30-37

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