Mass Transfer during Osmotic Dehydration of Carrots and Its Effect on Browning Reaction

당근 삼투압 건조시 물질 이동과 갈색화 반응에 미치는 효과

  • Kim, Myung-Hwan (Department of Food Science and Technology, Hyosung Women's University)
  • 김명환 (효성여자대학교 식품가공학과)
  • Published : 1989.04.01


Internal mass transfer during osmotic dehydration of carrots in sugar solutions was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration and blanching on browning reaction of vacuum dried carrots(3% MC: wet basis) was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in first 4 min and then levelled off. The rate of sugar gain and molality changes on temperature was significant in lower concentration$(20^{\circ}\;Brix)$ compared to higher concentration$(60^{\circ}\;Brix)$. The changes of rate parameter were affected by concentration than by temperature of sugar solutions. Moisture loss during osmotic dehydration using a sugar solution $(60^{\circ}\;Brix,\;80^{\circ}C)$ with 20min immersion time was 55.7%. Effect of osmotic dehydration and blanching before vacuum dried to 3% MC(Wet basis) on browning reaction was significant. Minimum browning reaction during vacuum drying was carried out using pretreatments such as osmotic dehydration in sugar solution$(40^{\circ}\;Brix,\;80^{\circ}C)$ with 16 min immersion time(O.D.=0.09) and blanching with 12 min immersion time at $80^{\circ}C$(O.D.=0.31) compared to control(O.D.=1.59).