Indiziert in
- Genamics JournalSeek
- Akademische Schlüssel
- JournalTOCs
- Nationale Wissensinfrastruktur Chinas (CNKI)
- Zugang zu globaler Online-Forschung in der Landwirtschaft (AGORA)
- Zentrum für Landwirtschaft und Biowissenschaften International (CABI)
- RefSeek
- Verzeichnis der Indexierung von Forschungszeitschriften (DRJI)
- Hamdard-Universität
- EBSCO AZ
- OCLC – WorldCat
- Gelehrtersteer
- SWB Online-Katalog
- Publons
- Euro-Pub
- Google Scholar
Nützliche Links
Teile diese Seite
Zeitschriftenflyer
Open-Access-Zeitschriften
- Allgemeine Wissenschaft
- Biochemie
- Bioinformatik und Systembiologie
- Chemie
- Genetik und Molekularbiologie
- Immunologie und Mikrobiologie
- Klinische Wissenschaften
- Krankenpflege und Gesundheitsfürsorge
- Landwirtschaft und Aquakultur
- Lebensmittel & Ernährung
- Maschinenbau
- Materialwissenschaften
- Medizinische Wissenschaften
- Neurowissenschaften und Psychologie
- Pharmazeutische Wissenschaften
- Umweltwissenschaften
- Veterinärwissenschaften
- Wirtschaft & Management
Abstrakt
Osmotic Dehydration of Litchi Using Sucrose Solution: Effect of Mass Transfer
Debabrata Bera and Lakshmishri Roy
Minimal processing techniques like osmodehydration have been finding a significant place in post-harvest practices of fruits and vegetables. Osmodehydration is adopted for extending shelf life of certain fruits. The overall effectiveness of the process is determined by process parameters affecting the mass transfer phenomena. In the present study this technique has been extensively applied on Litchi (Litchi chinensisSonn), a sub-tropical fruit. The process has been effectively modeled and the findings of the result suggest that sugar concentration and temperature significantly influence the process. Developed model could adequately predict the equilibrium point. The effective diffusion coefficients for water loss and solid gain obtained for the process ranged from 0.23 to 0.348×10-10 m2s-1 for water loss and from 0.0428 to 0.0721×10-10 m2s-1 respectively.