SIMULTANEOUS WATER AND SOLUTE TRANSPORT IN SHRINKING MEDIA .1. APPLICATION TO DEWATERING AND IMPREGNATION SOAKING PROCESS ANALYSIS (OSMOTIC DEHYDRATION)

被引：85
作者：
RAOULTWACK, AL
GUILBERT, S
LEMAGUER, M
RIOS, G
机构：
[1] Agricultural Engineering and Food Technology Research Center (CEEMAT-CIRAD), Montpellier
[2] Dpt of Food Science, University of Guelph, Ontario
[3] Food Technology and Engineering Research Center, University of Montpellier II
来源：
DRYING TECHNOLOGY | 1991年 / 9卷 / 03期
关键词：
AGAR; CROSS-FLOWS; DIFFUSION; DEHYDRATION; DRYING; INTERACTION; MASS TRANSFER; MODEL GEL; MODELING;
D O I：
10.1080/07373939108916698
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Agar model gel cubes, with initial low solute content, were soaked in higher concentration solutions. The influence of the concentration and molecular weight of the solute in the soaking solution, the temperature, the agar and solute content of the model food on water loss and solute gain rates were observed. The achievement of a prevailing dewatering effect with only marginal solute pick-up proved to be related to a inverse relationship between the cross-flows of water and solute, reinforced by shrinkage. As a preliminary to further modelling, reasonable assumptions were drawn from experimental result analysis.
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收藏
页码：589 / 612
页数：24
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