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Drying kinetics of Nephelium Lappaceum (Rambutan) using osmotic dehydration
2012 IEEE Symposium on Business, Engineering and Industrial Applications, 2012Nephelium Lappaceum or Rambutan is a seasonal fruits that is very popular in Southeast Asia region. It has short storage life, about 4 to 5 days after harvesting. In this study, an oven was used to dry Rambutan and the effect of chemical pre-treatment on the Rambutan was investigated.
S. N. F. S. A. Rahman +2 more
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AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLE
Journal of Food Process Engineering, 1991ABSTRACTFick's Law of diffusion was used in the analysis of the air drying behavior of fresh (non‐osmosed) and osmosed pineapple. the drying rates of osmosed pineapples were significantly decreased due to the presence of infused solute. the effective diffusion coefficient decreased with the increasing solid gain during osmosis.
SHAFIUR RAHMAN, JACK LAMB
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Osmotic drying of gelcast bodies in liquid desiccant
Journal of the European Ceramic Society, 2011Abstract Osmotic drying of gelcast alumina bodies was carried out in water solutions of various polyethylene glycols (PEGs) with molecular weight ranging from 1000 to 80,000 g/mol. Up to 30% of the water content could be removed from the gelcast bodies immersed in a 43 wt% solution of PEG 80000.
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Drying of pear d’Anjou with and without osmotic dehydration
Journal of Food Engineering, 2003Abstract This work compares the drying behavior exhibited by in natura and by osmotic dehydrated pears. The dryer was a convective vertical tray dryer. The drying was analyzed in terms of effective diffusivity and drying rates. The effective diffusivity varied from 1.59×10 −10 to 7.64×10 −10 m 2 /s for in natura pear and from 1.87×10 −10 to 8.12 ...
Kil Jin Park +2 more
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Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces
International Journal of Food Engineering, 2008The air-drying kinetics of plum tomato pieces pre-treated with different osmotic solutions were investigated. Four pre-treatment solutions (comprised of salt, sugar and/or calcium lactate), three sample geometries (halves, quarters and eighths) and two air-drying temperatures (55 and 65°C) were studied.
Marianne S Brooks +2 more
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Effect of drying methods on osmotically dehydrated cashew apples
European Food Research and Technology, 2003Matured ripe cashew apples were transversely cut into 10 mm, 15 mm and 20 mm slices and immersed in sugar solutions of 52°Brix, 60°Brix and 68°Brix, for 10 h. The osmotic temperature was maintained at 27 °C in a water bath. Osmosed samples were subsequently dried in either an air-oven (50 °C) or a vacuum-drier (50 °C), both for 6 h.The instantaneous ...
K. O. Falade +2 more
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The Effects of Three Nebulized Osmotic Agents in the Dry Larynx
Journal of Speech, Language, and Hearing Research, 2007Purpose This investigation examined the effects of nebulized hypertonic saline, isotonic saline (IS), and sterile (hypotonic) water on phonation threshold pressure (PTP) and self-perceived phonatory effort (PPE) following a surface laryngeal dehydration challenge. Method
Kristine, Tanner +3 more
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DRYING CURVES OF UMBU FRUITS WITH OSMOTIC PRE-DRYING
Revista Brasileira de Produtos Agroindustriais, 2000S. Sousa +3 more
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OSMOTIC DRYING: PRINCIPLES, TECHNIQUES AND MODELING
The Proceedings of the 5th Asia-Pacific Drying Conference, 2007openaire +1 more source