MASS TRANSFER KINETICS DURING OSMOTIC DEHYDRATION OF AMLA (Emblica officinalis L.) CUBES IN SUGAR SOLUTION

作者：Tiroutchelvame D; Sivakumar V^*; Maran J Prakash

来源：Chemical Industry & Chemical Engineering Quarterly, 2015, 21(4): 547-559.

DOI：10.2298/CICEQ140712011T

• amla
• osmotic dehydration
• response surface methodology
• microstructure

A four-factor three-level Box-Behnken response surface design was employed in this study to investigate and optimize the effect of process variables (osmotic solution concentration, fruit to liquid ratio, temperature and dehydration time) on mass transfer properties such as weight reduction, solute gain, water loss, rehydration ratio, shrinkage and overall acceptability of the osmotically dehydrated amla cubes. The cubes of uniform size (10mmx10mmx10 mm) were impregnated into sugar solution of different solution concentration (30-50 degrees Brix), temperature (30-50 degrees C), fruit to liquid ratio (1:5-1: 15 w/V) and time (30-180 min). It was observed from the results that the process variables have significant effects on osmotic dehydration process. The optimum condition was found to be: sugar concentration of 50 degrees Brix, solution temperature of 30 degrees C, fruit to liquid ratio of 1:5 and immersion time of 133 min, respectively. The microstructural changes during osmotic dehydration were also investigated using scanning electron microscopy (SEM).

• 出版日期2015-12