Osmotic dehydration of potato: Equilibrium kinetics

M. Shafiur Rahman, Shyam S. Sablani*, M. Alawi Al-Ibrahim

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)


Osmotic dehydration kinetics of potato slices and cubes was studied using sugar syrup of different concentrations and temperatures. The initial concentration of sucrose was varied from 30 to 65%, and temperature was varied from 22 to 80°C. The equilibrium coefficients for solids ranged from 0.84 to 1.55, and for water it ranged from 0.70 to 1.05. The equilibrium coefficient for solids increased with the increase in temperature while it decreased with the increase in syrup concentration. However, the equilibrium coefficient for water decreased with increasing temperature and it increased with the increase in syrup concentration. A multiple regression analysis of experimental data was carried out to correlate equilibrium coefficients with dimensionless temperature and syrup concentration.

Original languageEnglish
Pages (from-to)1163-1176
Number of pages14
JournalDrying Technology
Issue number6
Publication statusPublished - 2001


  • Equilibrium coefficient
  • Moisture transfer
  • Solute transport

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry


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