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AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLE
Author(s) -
RAHMAN SHAFIUR,
LAMB JACK
Publication year - 1991
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1991.tb00088.x
Subject(s) - chemistry , diffusion , food science , osmosis , chromatography , thermodynamics , membrane , biochemistry , physics
Fick's Law of diffusion was used in the analysis of the air drying behavior of fresh (non‐osmosed) and osmosed pineapple. the drying rates of osmosed pineapples were significantly decreased due to the presence of infused solute. the effective diffusion coefficient decreased with the increasing solid gain during osmosis.