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Vol. 10, Special Issue 11 (2021)

Mass transport parameters during osmotic dehydration of cashew apple slices

Author(s):
Salve VA, Swami SB, Khandetod YP, Shahare PU and Dhekale JS
Abstract:
Mass transfer kinetics during osmotic dehydration of cashew apple slices (Vengurla – 4) of thickness (5, 7.5 and 10 mm), sugar syrup concentration (40, 50 and 60⁰B) and osmotic drying temperature (40, 50 and 60 ⁰C), solution: fruit ratio (10:1) at osmotic drying time 210 minutes were evaluated. For a fixed osmotic concentration as the temperature of the osmotic drying increases from 40 to 60 0C the water loss (%), solid gain (%) and mass reduction (%) increases in all the thickness of cashew apple slices for all the osmotic concentration respectively. For a particular osmotic temperature, as the osmotic concentration increases from 40 to 60 0B, the water loss, solid gain and mass reduction increases in all the thickness of cashew apple slices for all the osmotic temperature respectively.
Pages: 2501-2506  |  304 Views  79 Downloads
How to cite this article:
Salve VA, Swami SB, Khandetod YP, Shahare PU and Dhekale JS. Mass transport parameters during osmotic dehydration of cashew apple slices. The Pharma Innovation Journal. 2021; 10(11S): 2501-2506.

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