DIFFUSION COEFFICIENTS OF WATER AND SUCROSE IN OSMOTIC DEHYDRATION OF PAPAYA

Figures & data

Figure 1. Experimental and predicted moisture contents during osmotic dehydration (Model 1).

Figure 2. Experimental and predicted sugar contents during osmotic dehydration.

Table 1. Experimental and Predicted Moisture Contents as a Function of Time and Distance Within the Fruit During Osmotic Dehydration (Model 2) D_W=9.3×10⁻¹⁰(1+0.29x_w)(m²/s)

Time (h)	Distance from the Edge (cm)	Experimental Moisture Contents (w.b.)	Predicted Moisture Contents (w.b.)	E
2	2.25	0.8181	0.8671	6.22
	1.75	0.8165	0.8669
	1.25	0.8142	0.864
	0.75	0.8061	0.8366
	0.25	0.7373	0.6708
6	2.25	0.832	0.8829	18.54
	1.75	0.8309	0.8821
	1.25	0.8156	0.8515
	0.75	0.7709	0.7568
	0.25	0.6646	0.5705
9	2.25	0.7593	0.8912	7.85
	1.75	0.7572	0.8737
	1.25	0.7412	0.8213
	0.75	0.7109	0.711
	0.25	0.6081	0.5497
15	2.25	0.7818	0.829	7.09
	1.75	0.7723	0.8013
	1.25	0.7397	0.7401
	0.75	0.7003	0.6441
	0.25	0.56	0.525

Table 2. Experimental and Predicted Sugars Contents as a Function of Time and Distance Within the Fruit During Osmotic Dehydration (Model 2) D_A=4.3×10⁻⁹(1+0.20x_w)(m²/s)

Time (h)	Distance from the Edge (cm)	Experimental Sugars Contents (w.b.)	Predicted Sugars Contents (w.b.)	E
2	2.25	0.1278	0.09411	32.98
	1.75	0.1558	0.1032
	1.25	0.1353	0.1326
	0.75	0.1636	0.2027
	0.25	0.1808	0.3236
6	2.25	0.1443	0.142	23.89
	1.75	0.1593	0.1653
	1.25	0.1593	0.2114
	0.75	0.2085	0.2767
	0.25	0.3624	0.3541
9	2.25	0.2405	0.2071	18.26
	1.75	0.2487	0.2261
	1.25	0.2743	0.262
	0.75	0.2922	0.3103
	0.25	0.3576	0.3649
15	2.25	0.2753	0.2746	14.91
	1.75	0.268	0.2871
	1.25	0.3014	0.3102
	0.75	0.3143	0.3408
	0.25	0.3974	0.3753

Table 3. Values of Moisture and Total Sugars Diffusion Coefficients (m²/s) for Model 1 and Model 2

	Model 1	Model 2
DW	1.3×10^−9	9.3×10^−10 (1 + 0.29 xW)
E	2.48	9.92
DA	3.47×10^−9	4.3×10^−9 (1 + 0.20 xW)
E	4.26	22.51