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International Journal of Food Properties Volume 5, 2002 - Issue 3
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Original Articles

DIFFUSION COEFFICIENTS OF WATER AND SUCROSE IN OSMOTIC DEHYDRATION OF PAPAYA

R. Mendoza College of Chemical and Life Sciences, National University of Misiones, 1552 Felix de Azara St., Posadas, 3300, ArgentinaCorrespondence[email protected]
&
M. E. Schmalko College of Chemical and Life Sciences, National University of Misiones, 1552 Felix de Azara St., Posadas, 3300, Argentina
Pages 537-546 | Received 24 Sep 2001, Accepted 06 Feb 2002, Published online: 06 Feb 2007

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O.P. Chauhan, Ajai Singh, Asha Singh, P.S. Raju & A.S. Bawa. (2011) Effects of Osmotic Agents on Colour, Textural, Structural, Thermal, and Sensory Properties of Apple Slices. International Journal of Food Properties 14:5, pages 1037-1048.
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Arash Koocheki & Elham Azarpazhooh. (2010) Evaluation of Mass Exchange During Osmotic Dehydration of Plum Using Response Surface Methodology. International Journal of Food Properties 13:1, pages 155-166.
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M.A. Ruiz-Cabrera, G. Flores-Gómez, R. González-García, A. Grajales-Lagunes, M. Moscosa-Santillan & M. Abud-Archila. (2008) Water Diffusivity and Quality Attributes of Fresh and Partially Osmodehydrated Cactus Pear (Opuntia Ficus Indica) Subjected to Air-Dehydration. International Journal of Food Properties 11:4, pages 887-900.
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Z. Emam-Djomeh, J. Dehghannya & R. Sotudeh Gharabagh. (2006) Assessment of Osmotic Process in Combination with Coating on Effective Diffusivities during Drying of Apple Slices. Drying Technology 24:9, pages 1159-1164.
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C.I. Ochoa-Martínez & A. Ayala-Aponte. (2005) MODELOS MATEMÁTICOS DE TRANSFERENCIA DE MASA EN DESHIDRATACIÓN OSMÓTICA MATHEMATICAL MODELS OF MASS TRANSFER IN OSMOTIC DEHYDRATION MODELOS MATEMÁTICOS DE TRANSFERENCIA DE MASA EN DESHIDRATACIÓN OSMÓTICA. Ciencia y Tecnologia Alimentaria 4:5, pages 330-342.
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E.J. Moreno-Castillo, R. González-García, A. Grajales-Lagunes, M.A. Ruiz-Cabrera & M. Abud-Archila. (2005) Water Diffusivity and Color of Cactus Pear Fruits (Opuntia Ficus Indica) Subjected to Osmotic Dehydration. International Journal of Food Properties 8:2, pages 323-336.
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Articles from other publishers (10)

Blair A. Morgan, Elina Niinivaara, Zhou Xing, Michael R. Thompson & Emily D. Cranston. (2021) Validation of a diffusion-based single droplet drying model for encapsulation of a viral-vectored vaccine using an acoustic levitator. International Journal of Pharmaceutics 605, pages 120806.
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Teresa Witczak, Mariusz Witczak, Robert Socha, Anna StĘPień & Mirosław Grzesik. (2017) Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product. Journal of Food Process Engineering 40:2, pages e12367.
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Ana S. Abraão, André M. Lemos, Alice Vilela, José M. Sousa & Fernando M. Nunes. (2013) Influence of osmotic dehydration process parameters on the quality of candied pumpkins. Food and Bioproducts Processing 91:4, pages 481-494.
Crossref
Jiwan S. Sidhu. 2012. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 591 628 .
I. I. Ruiz-López, R. I. Castillo-Zamudio, M. A. Salgado-Cervantes, G. C. Rodríguez-Jimenes & M. A. García-Alvarado. (2008) Mass Transfer Modeling During Osmotic Dehydration of Hexahedral Pineapple Slices in Limited Volume Solutions. Food and Bioprocess Technology 3:3, pages 427-433.
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C.I. OCHOA-MARTÃNEZ, H.S. RAMASWAMY & A.A. AYALA-APONTE. (2009) SUITABILITY OF CRANK'S SOLUTIONS TO FICK'S SECOND LAW FOR WATER DIFFUSIVITY CALCULATION AND MOISTURE LOSS PREDICTION IN OSMOTIC DEHYDRATION OF FRUITS. Journal of Food Process Engineering 32:6, pages 933-943.
Crossref
R. LEMUS-MONDACA, N. BETORET, A. VEGA-GALVÉZ & E. LARA-ARAVENA. (2009) DEHYDRATION CHARACTERISTICS OF PAPAYA ( CARICA PUBENSCENS ): DETERMINATION OF EQUILIBRIUM MOISTURE CONTENT AND DIFFUSION COEFFICIENT . Journal of Food Process Engineering 32:5, pages 645-663.
Crossref
Luis Mayor, Ramón Moreira, Francisco Chenlo & Alberto M. Sereno. (2006) Effective Diffusion Coefficients during Osmotic Dehydration of Vegetables with Different Initial Porosity. Defect and Diffusion Forum 258-260, pages 575-585.
Crossref
J. S. Sidhu. 2006. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 597 634 .
Antonio Mulet, Miguel Blasco, José García‐Reverter & Josév. García‐Pérez. (2006) Drying Kinetics of Curcuma longa Rhizomes . Journal of Food Science 70:5.
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