ufdays.blogg.se

Mavroudis N, Gekas V, Sjöholm I (1998) J Food Eng 35:191–209 Tedjo W, Taiwo K, Eshtiaghi M, Knorr D (2002) J Food Eng 53:133–142 Lerici C, Pinnavaia T, Dalla Rosa M, Bartolucci L (1985) J Food Sci 50:1217–1219, 1226Īde-Omowaye B, Rastogi N, Angersbach A, Knorr D (2003) J Food Eng 60:89–98 Sereno A, Moreira R, Martínez E (2001) J Food Eng 47:43–49

Panagiotou N, Karathanos V, Maroulis Z (1999) Drying Technol 17(1–2):175–189įalade K, Akinwale T, Adedokun O (2003) Eur Food Res Technol 216:500–504 Additionally, relationships between kinematic viscosities and water activities were established. Experimental data for both physical properties were simultaneously correlated with concentration and temperature for binary and ternary solutions with a suitable accuracy. Water activities for each indicated solution at 25 ☌ are also reported. Kinematic viscosities of binary and ternary aqueous solutions of these solutes were measured at various concentrations (from 0 to up 5.0 mol kg −1) and temperatures (from 20 up to 50 ☌). Glycerol and sodium chloride are studied as systems employed in this type of process due to the advantages for the final dehydrated product. This property is fundamental in the studies of mass and momentum transfer processes. This dehydration process involves the utilization of highly concentrated solutions with one or several solutes that increase considerably the viscosity of the liquid phase. During osmotic dehydration, a removal of water from foodstuffs is achieved with a decrease in the water activity of the food sample.