Mass Transfer Kinetics of Osmotic Dehydration of Pineapple

Abstract

Abstract Current study deals with the kinetics and mathematical modelling of osmotic dehydration of pineapple. Pineapple (Ananas comosus), 10 mm thick slices weighing 50 g each, was studied for the osmotic dehydration using hypertonic solutions of sucrose and fructose. The osmotic dehydration process was performed using three levels of temperature 40 C, 50 C and 60 C, three levels of osmotic solution concentration (40%, 50% and 60%) ...