Publication:
Factors affecting mass transfer during osmotic dehydration of fruits

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Issued Date

2012

Resource Type

Short Survey

File Type

application/pdf

ISSN

19854668

Other identifier(s)

2-s2.0-84856827271

Rights Holder(s)

Scopus

Bibliographic Citation

International Food Research Journal. Vol 19, No.1 (2012), p.7-18

Suggested Citation

Phisut N. Factors affecting mass transfer during osmotic dehydration of fruits. International Food Research Journal. Vol 19, No.1 (2012), p.7-18. Retrieved from: https://hdl.handle.net/20.500.14740/7106

Title

Factors affecting mass transfer during osmotic dehydration of fruits

Author(s)

Phisut N.

Abstract

Research applications of osmotic dehydration to food processing in technology and in component transfer mechanisms are being carried out in several countries. Osmotic dehydration is a traditional process applied to food dewatering. It leads to attractive products that are ready to eat or can be applied as a pretreatment to the next process such as drying or freezing. The new osmotically dehydrated products and industrial applications require appropriate manufacturing procedures at the industrial level. Thus, an understanding of factors affecting mass transfer during osmotic dehydration is required for the process optimisation. In this review, the mechanism of osmotic dehydration is described. In addition, some factors that affect on mass transfer during osmotic dehydration such as types of osmotic agent, concentrations of osmotic agent, processing temperatures, agitation or stirring process, pretreatment methods and edible coating were reviewed. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.

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URI

https://hdl.handle.net/20.500.14740/7106

Collections

Scopus: Year 1983-2021

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