Resumo

REZAGAH, M. E.; KASHANINEJAD, M.; MIRZAEI, H.  e  KHOMEIRI, M.. Osmotic dehydration of button mushroom: Fickian diffusion in slab configuration. Lat. Am. appl. res. [online]. 2010, vol.40, n.1, pp.23-26. ISSN 0327-0793.

Osmotic dehydration is a method to partially remove moisture from vegetables and fruits. Three sucrose concentrations (20, 30 and 40% w/w) in four temperatures (30, 40, 50 and 60ºC) were used in this study. Effective diffusion coefficient was determined for examined temperatures and concentrations using Fick's second law of diffusion adapted to slab geometry. The calculated effective diffusion coefficients of water were of the order of 10^-9 m²/s. Activation energy was calculated and found to be 17.533, 4.861 and 5.446kJ/mol for 20, 30 and 40% w/w solutions, respectively.

Palavras-chave : Osmotic Dehydration; Button Mushroom; Effective Diffusion Coefficient; Activation Energy.

        · texto em Inglês     · Inglês ( pdf )