Vol. 7, Issue 2 (2019)
Studies on mass transfer parameters during osmotic dewatering process of jackfruit bulb slices
Author(s): K Mithun, S Kaleemullah, DD Smith and D Sandeep Raja
Abstract: Osmotic solution concentration of 40-60 °B, osmotic solution temperature of 40-60 °C and immersion time of 60-180 min were the three process parameters (independent variables) engaged for osmotic dewatering process of jackfruit bulb slices. The fruit to osmotic solution ratio was taken as 1:4. Water loss (WL), solid gain (SG) and water loss-solid gain ratio (WL/SG) were the mass transfer parameters (dependent variables) studied during osmotic dewatering process. The water loss ranged from a minimum of 12% to a maximum of 35%, solid gain ranged from a minimum of 1% to a maximum of 14% and water loss-solid gain ratio ranged from a minimum of % to a maximum of % respectively.
Pages: 2006-2009 | 389 Views 65 Downloads
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How to cite this article:
K Mithun, S Kaleemullah, DD Smith, D Sandeep Raja. Studies on mass transfer parameters during osmotic dewatering process of jackfruit bulb slices. Int J Chem Stud 2019;7(2):2006-2009.
