EFFECT OF WHEY PROTEIN-SUCROSE IN THE OSMOTIC DEHYDRATION OF APPLE

 

E. Flores-Andrade, L.A. Pascual-Pineda, M. Jiménez and C.I. Beristain

 

 

  • The study presents the analysis of mass transfer during the osmotic dehydration of apple in WPC-sucrose mixtures.

  • It was analyzed the synergetic effect of mixtures of solutes WPC-sucrose during the mass transfer comparing with the solutions having a single solute.

  • It was found that accumulation of WPC at the surface of apple represents a flow resistance to mass transfer.

  • WPC exerts a liquid membrane effect on the apple and increases the solid gain at the equilibrium.

  • WPC exerts a liquid membrane effect on the apple and decreases the water transfer coefficients.