Osmotic dehydration of fruits

dc.contributor.author	Φαραντούρης, Νικόλαος Π.	el
dc.date.accessioned	2015-01-11T14:06:00Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3766
dc.rights	An error occurred on the license name.	*
dc.rights.uri	An error occurred getting the license - uri.	*
dc.subject	Dehydration
dc.subject	Food--Drying
dc.subject	osmotic treatment
dc.subject	οσμωτική αφυδάτωση
dc.subject	οσμωτική αποξήρανση
dc.title	Osmotic dehydration of fruits	el
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Fruit
heal.classification	Τεχνολογία τροφίμων
heal.classification	Φρούτα
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85052105.html
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Φρούτα
heal.keywordURI	http://skos.um.es/unescothes/C00993
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050193
heal.keywordURI	http://lod.nal.usda.gov/56339
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1994
heal.bibliographicCitation	Faradouris, N. P. (1994) Osmotic dehydration of fruits. Master thesis. University of Humberside	el
heal.abstract	The osmotic dehydration as a method of intermediate - moisture fruits production, was studied. The influence of the temperature, dipping time, fruit skin, calcium chloride addition and vacuum pressure on water loss and solute gain were investigated. The achievement of a prevailing dewatering effect with only marginal solute pick-up, proved to be related to an inverse relationship between the cross-flows of water and solute. Vacuum osmotic dehydration led to a special behaviour of mass transfer due to an intensification of capillary flow function. Vacuum treatments enhanced the dehydration rate .having a significant influence on sugar uptake. Moreover, the addition of small quantities of CaCfe to sucrose osmotic solution although managed to increase the driving force of the drying process, gave products with salty and unacceptable taste due to a high salt uptake. A mathematical model was developed for osmotic water removal of whole and halved apricots in a 70 Brix syrup. The model calculates the water losses as a function of the temperature and dipping time of osmotic dehydration; equation WLw = [0.796+(680.3/TM3.934 .104/T2)] tV2 can be used for whole intact apricots, while equation WLh = [-3.217 +(1188/T)-(5.108 .104/T2)] t1/2 for halved apricots. The predicted and experimentally measured water losses were found to be in close agreement.	en
heal.advisorName	Λάζος, Ευάγγελος Σ.	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true