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DESIGN AND SELECTION OF PROCESSING CONDITIONS OF A PILOT SCALE CONTACTOR FOR CONTINUOUS OSMOTIC DEHYDRATION OF CARROTS
Author(s) -
QI H.,
LeMAGUER M.,
SHARMA S.K.
Publication year - 1998
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.1745-4530.1998.tb00440.x
Subject(s) - contactor , osmotic dehydration , chemistry , dehydration , aqueous solution , chromatography , sodium , total dissolved solids , sucrose , food science , environmental science , environmental engineering , biochemistry , thermodynamics , organic chemistry , power (physics) , physics
A pilot‐scale belt type osmotic contactor was designed and installed in a continuous osmotic dehydration process to obtain maximum water removal from fruits and vegetables with a minimum contact time. The carrot was chosen as a representative vegetable and a ternary mixture of sucrose/sodium chloride/water with total solids concentration of about 50 to 55% was chosen for the osmotic solution. The experimental results showed that the optimum condition was found to require a 44% sucrose/7% sodium chloride aqueous solution with 16 min of contact time which gave a water loss of 26% and a highest ratio of water loss over solids gain (about 9) among different treatments. It is concluded that the continuous type of contactor can have potential applications in the food industry.