• Corpus ID: 114816682

Modeling of Mass Transfer Parameters of Osmosised Red Bell Pepper

@inproceedings{Odewole2015ModelingOM,
  title={Modeling of Mass Transfer Parameters of Osmosised Red Bell Pepper},
  author={Odewole and Sunmonu and Aduba},
  year={2015}
}
The modeling of mass transfer parameters in terms of water loss and solid gain of osmosised red bell pepper was done. The osmotic dehydration factors considered were osmotic process duration (30 min, 60 min, 90 min and 120 min), osmotic solution concentration (5% (w/w), 10% (w/w), 15% (w/w) and 20% (w/w)) and osmotic solution temperature (30˚C, 40˚C, 50˚C and 60˚C). A 4 X 4 X 4 factorial experiment in a randomized complete block design was used with three replicates and the total runs were 192… 

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