Influence of Osmotic Dehydration with High Electric Field on the Drying Kinetics and Mass Transfer of Green Apples
Influence of Osmotic Dehydration with High Electric Field on the Drying Kinetics and Mass Transfer of Green Apples作者机构：Department of Bioresource Engineering McGill University Montreal Quebec Canada
出 版 物：《Journal of Agricultural Science and Technology(B)》 (农业科学与技术（B）)
年 卷 期：2012年第2卷第11期
页 面：1138-1147页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程]
主 题：Osmotic dehydration high electric field drying kinetics mass transfer product quality.
摘 要：Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF） application to improve the overall product quality. The aim of this study was to evaluate the effect of osmotic dehydration （50% sucrose） with high electric field strengths of 0.5 and 1.0 kV/cm as pretreatments on the drying kinetics and mass transfer of green apples during convective drying at 65 ~C and microwave drying at 1 W/g. The added value of the OD and HEF on the drying kinetics, and the effective mass transfer coefficients of the subsequent drying methods were investigated through this research. The efficacy of these pre-treatments was assessed and compared using cell disintegration index, product texture and thus bring forth new correlations between these pre-treatments and the cell disintegration index using dielectric spectroscopy and its effect on the product texture.
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