Abstract
Osmotic dehydration kinetics using parameters moisture loss and solid gain during osmotic dehydration of carrot strips were studied. Carrot strips of 30×10×2 mm size were osmotically dehydrated in sugar syrup of 40°B, 50°B and 60°B. During osmotic dehydration process syrup solution to carrot sample ratio was kept 6:1. The process was carried out at various temperatures 27°C,40°C and 50°C for time period of 15, 30, 60, 90, 120 and 180 minutes. Mass transfer kinetics of the two main parameters of process, moisture loss and solid gain data were studied using five different mathematical models. The models used include Azuara, Peleg, Magee, Power and Penetration Model. Amongst the applied model Azuara’s and Peleg model were found to be best fitted for moisture loss while for solid gain Power law and Magee’s model were found to be best fit.
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