Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions

@inproceedings{Jnior2013MassTK,
  title={Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange‐fleshed honeydew melon in corn syrup and sucrose solutions},
  author={Jos{\'e} Lucena Barbosa J{\'u}nior and Maur{\'i}cio Cordeiro Mancini and Miriam Dupas Hubinger},
  year={2013}
}
Summary A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange-fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability for WL and SG kinetics. Diffusivity values for WL ranged from 0.96 × 10−10 to 2.22 × 10−10 and 1.04 × 10−10 to 3.10 × 10−10 m2 s−1 in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72 × 10−10 to 2.35 × 10−10 and 0… CONTINUE READING