%0 Journal Article
	%A M. Manafi and  J. Hesari and  H. Peighambardoust and  M. Rahimzade Khoyi
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 44, 2010
	%T Osmotic Dehydration of Apricot using Saltsucrose Solutions
	%U https://publications.waset.org/pdf/14653
	%V 44
	%X 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.
	%P 574 - 577