@article{(Open Science Index):https://publications.waset.org/pdf/14653, title = {Osmotic Dehydration of Apricot using Saltsucrose Solutions}, author = {M. Manafi and J. Hesari and H. Peighambardoust and M. Rahimzade Khoyi}, country = {}, institution = {}, abstract = {Fruit drying is a well known process mostly used for preservation of fruits. Osmotic dehydration of apricot slices were carried out in three different salt-sucrose concentrations and four different temperatures. Also three different weight ratios of solution to sample were conducted to one set of experiments. The dehydration curves were constructed using Peleg-s model. Increasing the solution volume increased the mass transfer rate and hence the solid gain increased rapidly. Increasing the volume of osmotic media caused an increase in overall mass transfer but a 'solution to sample' ratio of 5:1 gave the best product quality. The best temperature and concentration that had a high water loss to solid gain ratio and an acceptable taste were 40°C and 5%, respectively.}, journal = {International Journal of Nutrition and Food Engineering}, volume = {4}, number = {8}, year = {2010}, pages = {574 - 577}, ee = {https://publications.waset.org/pdf/14653}, url = {https://publications.waset.org/vol/44}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 44, 2010}, }