Mass transfer in vacuum osmotic dehydration of fruits: A mathematical model approach

Abstract

Vacuum osmotic dehydration as a novel method of partial dehydration of fruits leads to a special behavior of mass transfer in fruit-sugar solution systems. Vacuum treatments intensify the capillary flow function and increase the water transfer ratio significantly. A mathematical model is proposed to describe the total water transfer ratio which results from a combination of traditional Fickian diffusion and vacuum capillary flow of water during vacuum osmotic dehydration. Experiments with apricots were carried out at different pressures and temperatures in 65° Brix sugar solution. The experimental results verify the theoretical analyses and assumptions for total water transfer ratio during the first hours of vacuum osmotic dehydration. © 1994 Academic Press.