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Mass Transfer Kinetics during Osmotic Process of Sweetened White Radish |
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| รหัสดีโอไอ | |
| Creator | 1. Navaphattra Nunak 2. Amornrat Mukpraser |
| Title | Mass Transfer Kinetics during Osmotic Process of Sweetened White Radish |
| Publisher | Faculty of Engineering, Khon Kaen Univeristy |
| Publication Year | 2554 |
| Journal Title | KKU Engineering Journal |
| Journal Vol. | 38 |
| Journal No. | 1 |
| Page no. | 53-63 |
| Keyword | Sweetened white radish, Effective diffusivity, Mass transfer, Osmotic process |
| ISSN | 0125-8273 |
| Abstract | The objective of this paper was to study the effectof ratios of samples to osmotic solution and pressure on mass transfer values during the osmotically sweentened white radish process at room temperature. Mass transfer during osmotic dehydration was modeled using Fickps second law of diffusion. From the experiment, it was found that water loss and solid gain increased with increasing of ratio of samples to solution andpressure. However, an addition of solution and pressure also decreased the driving force of osmotic process. The effective diffusivity values in this research were found to be in the range of 5.75 x 10-8 m2/s to 2.57 x 10-7m2/s for water loss and 4.64 x 10-8m2/s to 1.12 x 10-7m2/s for solid gain. |
