%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