@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},
	}