论文部分内容阅读
In this study the effects of osmotic dehydration parameters (salt concentration,temperature and ratio of solution to sample) on the dehydration rate and the quality of the dehydrated apricot were studied.Effective diffusivities were in the order of magnitude between 10-10 and 10-9 with an overall average of 1.37×10-9 m2s-1 for water loss and 1.15×10-9 m2s-1 for solid (salt) gain.The dehydration curves were constructed using Pelegs model.Increasing the solution volume increased the mass transfer rate and hence the solid gain increased rapidly.A ‘solution to sample ratio of 5∶1 gave the best product quality.The best temperature and concentration that had a high water loss to solid gain ratio and an acceptable taste were 40℃ and 5%,respectively.