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- Title
OSMOTIC DEHYDRATION OF WHITE RADISH (Raphanus Sativus L.) SLICES: MASS TRANSFER CHARACTERISTICS AND MODELING.
- Authors
THUY, NGUYEN MINH; NHI, DINH THI; MINH, VO QUANG; TAI, NGO VAN
- Abstract
White radish sliced at 4 mm thickness was dehydrated by traditional osmotic dehydration (TOD) with nine types of osmotic solutions prepared by a randomized combining three levels concentration of sucrose and sodium chloride. The mass transfer characteristics were evaluated through the moisture diffusivity (Dm) and solid diffusivity (Ds), the fit of model was also estimated based on three popular models, including Newton, Henderson, and Pabis and Weibull. The results showed that white radish had the highest Dm and Ds value in the 4% salt and 15% sucrose solution, which presented that the fastest transfer process occurred in this solution. In addition, the Weibull model was the best model due to the highest R² and the lowest root mean square error and chi-square, which means this model could fully describe the mass transfer (moisture/solid transfer) behavior of white radish.
- Subjects
RADISHES; MASS transfer; STANDARD deviations
- Publication
Journal of Microbiology, Biotechnology & Food Sciences, 2022, Vol 12, Issue 3, p1
- ISSN
1338-5178
- Publication type
Article
- DOI
10.55251/jmbfs.4940