Mass Transfer Kinetics for Osmotic Dehydration of Kinnow Fruit in Sugar Solution
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Mass transfer kinetic study was carried out for sheet geometry of whole kinnow fruit in sugar solution. The experiments were conducted using completely randomized design with the sucrose concentration (55–75°B) at various process temperatures (35–65 °C) and solution to fruit ratio (3–7:1 v/w) at varying immersion time interval (30–270 min). The water loss, solute gain and mass loss was systematically examined and recorded throughout the process. The water loss and solute gain for osmotic dehydration of kinnow was found to be at osmotic process temperature of 65 °C, sugar solution concentration of 65–75°B, solution to fruit ratio of 5:1 and immersion time of 270 min. The effective moisture and solute diffusivities was calculated. The maximum diffusivity of water was found to be 53.08 × 10−9 m2/s and minimum diffusivity of solute observed was 0.49 × 10−9 m2/s.
KeywordsOsmotic dehydration Kinnow mandarin Mass transfer kinetics Effective diffusivity Model validation
The authors are thankful to Mohinder Singh Randhawa Library and Laboratory staff of Department of Processing and food Engineering, COAE&T, Punjab Agricultural University, Ludhiana, Punjab (India) for providing necessary facilities during the research work.
Compliance with Ethical Standards
Conflict of interest
The authors have no conflict of interest.
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