Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots |
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| Authors: | N.K. Rastogi M.N. Eshtiaghi D. Knorr |
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| Affiliation: | The authors are affiliated with the Dept. of Food Biotechnology and Food Process Engineering, Königin-Luise-Strasse 22, Berlin Univ. of Technology, D-14195 Berlin, Germany. Author Rastogi is at the Dept. of Food Engineering, Central Food Technological Research Institute, Mysore 570 013, India. Address inquiries to Dr. D. Knorr (E-mail: ). |
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| Abstract: | High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with < 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(-B/E). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product. |
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| Keywords: | electric field pulse treatment osmotic dehydration mass transfer carrot |
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