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Freeze/Thaw Effects on Mass Transfer Rates during Osmotic Dehydration
Author(s) -
LAZARIDES HARRIS N.,
MAVROUDIS NIKOLAOS E.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06239.x
Subject(s) - osmotic dehydration , dehydration , chemistry , sugar , mass transfer , osmosis , chromatography , osmotic pressure , food science , biochemistry , membrane
A model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined. Product response to freeze/thawing after partial osmotic dehydration was also explored. Osmotically preconcentrated, frozen/thawed samples did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze/thaw induced exudation losses.