Abstract
Fick's Law of diffusion was used in the analysis of the air drying behavior of fresh (non‐osmosed) and osmosed pineapple. the drying rates of osmosed pineapples were significantly decreased due to the presence of infused solute. the effective diffusion coefficient decreased with the increasing solid gain during osmosis.
| Original language | English |
|---|---|
| Pages (from-to) | 163-171 |
| Number of pages | 9 |
| Journal | Journal of Food Process Engineering |
| Volume | 14 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Jul 1991 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
- General Chemical Engineering