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.
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