Modeling of Mass Transfer Coefficients for Osmo-Dehydrated Fruits with Edible Coatings

The application of a coating on food prior to osmotic dehydration is a promising solution to prevent the large soluteintake problem. The influence of different edible coating materials such as Low-Methoxyl Pectinate (LMP), MethylCellulose (MC), Potato Starch, and an osmotic sucrose solution with two concentration of 45 and 55% (w/w) on PearsRings were studied in terms of Moisture Loss (ML), Solid Gain (SG), ML/SG ratio,Effective Diffusivity of solute andwater (Des, Dew). Using Fick's first and second laws, the effective diffusion coefficient of water and solute werecalculated. Osmosed pears in solution with 55% sucrose concentration showed higher ML/SG ratio as compared withother samples. Pears both coated with 2% MC and osmodehydrated in 55% sucrose, showed not only higher ML/SGratio but higher diffusivity coefficient as well.

کلیدواژه ها:

Moisture loss ، Solids Gain ، Edible Coating ، Osmotic Dehydration ، Effective Diffusion Coefficient