ISSN : 0975-3710
EISSN : 0975-9107
S.V. GUPTA1, BHAGYASHREE N. PATIL2*, SANJIVANI C. KARNE3
1Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola, Maharashtra, 444104, India
2Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola, Maharashtra, 444104, India
3Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola, Maharashtra, 444104, India
* Corresponding Author : bhagyashreepatil21@gmail.com
Received : 12-02-2016 Accepted : 05-03-2016 Published : 07-04-2016
Volume : 8 Issue : 11 Pages : 1142 - 1144
Int J Agr Sci 8.11 (2016):1142-1144
Keywords : Osmotic dehydration, Diffusivity, Sapota, Mass transfer
Academic Editor : Jigar H. Patel, Monalisha Biswal, Dr Pradyot Kumar Pathak
Conflict of Interest : None declared
Acknowledgements/Funding : The authors are highly thankful to Dr. Panjabrao Deshmukh Agricultural University, Akola, India, for providing facilities for conducting the research work.
Author Contribution : None declared
The osmotic dehydration was carried out with 40, 50 and 60o Brix sugar syrup at 40, 50 and 60 oC syrup temperature and constant syrup to sample ratio (5:1). The water and sugar diffusivity varied in the range from 1.39 x 10-9 to 4.905 x 10-9 m2/s and 0.9241 x 10-9 to 1.8467 x 10-9 m2/s respectively. The water diffusivity and sugar diffusivity during the osmotic dehydration of sapota samples at various syrup concentrations and temperatures as determined experimentally and predicted by mathematical equation. There is a good co-relation between the observed and the predicted values of water and sugar diffusivities R2 as 0.95 and 0.92. The mathematical models for osmotic dehydration based on the Fick’s law of diffusion were found quite adequate to predict the mass transport data during osmotic dehydration process.