[PDF] Top 20 Modelling of mass transfer kinetic in osmotic dehydration of kiwifruit

... for modelling kiwifruit osmotic ...set of computing elements (neurons) that are functional- ly similar to biological ...knowledge of the process (Vinod and Vikrant, ...tool in ... See full document

... 35% of the fruit’s total mass, usually discarded due to its unappealing flavor and lack of ...through osmotic dehydration at vacuum (VDD) and atmospheric pressure ...effects of ... See full document

... content of glucose and fructose (Gurak et al., 2010) it can be used as osmotic solution with advantage over sucrose solution in relation to the mass transfer ...phenomena. In ... See full document

... model of sustainable energy production of dried fruit conducted by using combined technology – the model that has been developed at the Faculty of Agriculture in Novi Sad – includes ... See full document

... the mass transfer process during osmotic dehydration that cover a wide range of approaches and ...ones. In the present work osmotic diffusional model developed by Spiazzi ... See full document

... aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 ... See full document

... mechanism of water and solute occurred mainly during the first 2 h of immersion, followed by a period in which the mass transfer rate decreased ...(2002) in the first 2-3 h ... See full document

... the osmotic dehydration of papaya fol- lowed by air-drying in a fixed bed was ...the mass transfer coefficients for osmotic dehydration and diffusion coeffi- cients ... See full document

... Osmotic dehydration (OD) is one of the commonly used methods for food ...consists of water removal by soaking the food in a hypertonic solution with the aim of producing water ... See full document

... dynamic mass transfer properties of water and solute during osmotic dehydration of radish slices dipped in sodium chloride solutions at varied concentrations and ...for ... See full document

... role in successful ...activities. In addition, they investigated the impact of the motivations and time choice of CSR ...motivations of consumers have effect on consumers‘ evaluation ... See full document

... The object of corrosion studies were as-cast samples of M g-Li alloys of 30 x 20 x 10 mm dimensions designated as: - alloy no. 1 containing 3,54% Li (monophase  hcp alloy), - alloy no. 2 containing ... See full document

... resulting in a greater concentration in the ...increase in the content of reducing sugars in the OS with reuse (Table 3), which might be attributed to the migration of natural ... See full document

... rage of all available data on materials, not just of those specified attributes that are necessary for the currently implemented model of reasoning, as at later stages of the system execution, ... See full document

... In the post-thaw period, ischemia induces further cell death in the central and peripheral ...results in plate- let activation and thrombus formation as demonstrat- ed in Rupp et ... See full document

... Osmotic dehydration (OD) is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes ... See full document

... ways of performing the same task (Roger, 1983; Agarwal & Prasad, ...adopters of Internet banking services are likely to own multiple banking accounts and subscribe to various banking ...fears of ... See full document

... nature of manufacturing processes and permits prediction of future values of the process parameters or production results on the basis of the past data, recorded in regular ...problems ... See full document

... basis of a new configuration of anaerobic fixed-bed bioreactor for wastewater treatment, the horizontal-flow anaerobic immobilized sludge (HAIS) reactor, is ...sludge in polyurethane foam matrices ... See full document

... objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of ... See full document