Effect of some process variables on mass transfer kinetics during osmotic dehydration of bamboo slices

Suresh Kumar P., . and Choudhary V. K., . and Kanwat M., . and Sangeetha A., . Effect of some process variables on mass transfer kinetics during osmotic dehydration of bamboo slices. pp. 2211-2127. ISSN 22317546

Study was conducted to find out the optimum osmotic concentration temperature slice thickness and Fruit to Syrup (F:S) ratio for better osmo-dehydration of bamboo slices. Response Surface Methodology (RSM was used with four factors on five levels. The slices of various thickness (2 4 6 8 and 10 mm) were dipped into various sucrose concentration viz. 20oB 30oB 40oB 50oB and 60oB with the temperature viz. 30oC 40oC 50oC 60oC and 70oC for six hours in various Fruit to Syrup ratio viz. . 1:1 1:2 1:3 1:4 and 1:5. Water loss (WL) and Solid gain (SG) increased linearly with the increase in sucrose concentrations and temperatures of the solution during osmosis. Slice thickness and F:S ratio recorded comparatively less effect on mass transfer of slices where as high concentration and temperature resulted peak gain in solids with corresponding reduction in weight reduction (WR). The regression analysis and ANOVA showed that the process variables have significant effect on osmosis.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/23%20IFRJ%...

Abstract

Study was conducted to find out the optimum osmotic concentration temperature slice thickness and Fruit to Syrup (F:S) ratio for better osmo-dehydration of bamboo slices. Response Surface Methodology (RSM was used with four factors on five levels. The slices of various thickness (2 4 6 8 and 10 mm) were dipped into various sucrose concentration viz. 20oB 30oB 40oB 50oB and 60oB with the temperature viz. 30oC 40oC 50oC 60oC and 70oC for six hours in various Fruit to Syrup ratio viz. . 1:1 1:2 1:3 1:4 and 1:5. Water loss (WL) and Solid gain (SG) increased linearly with the increase in sucrose concentrations and temperatures of the solution during osmosis. Slice thickness and F:S ratio recorded comparatively less effect on mass transfer of slices where as high concentration and temperature resulted peak gain in solids with corresponding reduction in weight reduction (WR). The regression analysis and ANOVA showed that the process variables have significant effect on osmosis.

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Item Type:	Article
AGROVOC Term:	Mass transfer
AGROVOC Term:	Dehydration
AGROVOC Term:	Bamboos
AGROVOC Term:	Bamboo shoots
AGROVOC Term:	Osmotic potential
AGROVOC Term:	Temperature
AGROVOC Term:	Thickness
AGROVOC Term:	Sucrose
AGROVOC Term:	Weight reduction
AGROVOC Term:	Osmosis
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21341

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