Modeling of osmotic dehydration of sweet potato (Ipomoea batatas): determination of mass effective diffusivity coefficients.
Modeling of osmotic dehydration of sweet potato (Ipomoea batatas): determination of mass effective diffusivity coefficients.
Author(s): ANTONIO, G. C.; EL-AOUAR, A. A.; AZOUBEL, P. M.; SIMÕES, M. R.; MURR, F. E. X.
Summary: The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using salt and sucrose solutions. The osmotic process was carried out at different sucrose concen trations (40-60%w/w), salt concentrations (0-10%w/w) and solution temperatures (30-50°C). A non-exponential two parameters model was used to describe the water loss and gain of solids kinetics.
Publication year: 2005
Types of publication: Paper in annals and proceedings
Unit: Embrapa Semi-arid Region
Observation
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