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Modelling Of Vacuum Osmotic Dehydration Of Food

P. Fito
Published 1994 · Chemistry

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Abstract Vacuum osmotic dehydration leads to some advantages as compared with atmospheric osmotic dehydration. The influence of vacuum treatment is very important on the kinetics of the mass transfer phenomena, especially concerning water loss and weight reduction of food during osmotic treatment. This effect of vacuum application cannot be explained only on the basis of diffusional and osmotic transport mechanisms. So, a hydrodynamic mechanism has been proposed and experimentally analysed. Taking this new mechanism into account, a more accurate approach to the modelling of the vacuum osmotic dehydration operation may be done.
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