NON-DIFFUSIONAL MECHANISMS OCCURRING DURING VACUUM OSMOTIC DEHYDRATION

被引：152

作者：

FITO, P

PASTOR, R

机构：

[1] Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia

来源：

JOURNAL OF FOOD ENGINEERING | 1994年 / 21卷 / 04期

关键词：

D O I：

10.1016/0260-8774(94)90070-1

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The non-diffusional mass transfer in operations where porous food is immersed in a liquid and submitted to vacuum conditions is analysed in this study. The liquid penetration in the food pores due to pressure gradients have been mathematically modelled An experimental verification of the resulting equations is presented.

引用

页码：513 / 519

页数：7