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Osmotic dehydration kinetics of apple, banana and potato
- Tortoe, Charles, Orchard, John, Beezer, Anthony
- International journal of food science & technology 2007 v.42 no.3 pp. 312-318
- activation energy, apples, bananas, equations, osmotic treatment, potatoes, sucrose, temperature
- Osmotic dehydration rate constants were established for the rate constants k₁, k₂ and k₃ for the first, second and third falling periods of osmotic dehydration of Golden Delicious, Cox, banana and potato by the method of slopes from the rate of water loss curves of the various materials. The rate constants k₁, k₂ and k₃ were identified in Golden Delicious and Cox and k₁ and k₂ were identified in banana and potato. The Arrhenius equation was applied to evaluate the reaction rate (k) and its temperature dependence. The Arrhenius plots of rate constants k₁, k₂ and k₃ for Golden Delicious, Cox, banana and potato were established, which were excellent under some treatments in the various plant materials. The coefficient of determination (R²) for the rate constant k₃ for Golden Delicious in 60% sucrose solution was 0.99. Similar values of R² were obtained for Cox, banana and potato. In some cases the Arrhenius plots of the rate constants k₁, k₂ and k₃ were scattered. The highest activation energies were observed in the rate constant k₁, a reflection of the highest rate constants estimated from the falling rate curves for water loss over immersion time.