Determination of the water apparent diffusivity coefficients during osmotic dehydration of carrot in sugar beet molasses
Нема приказа
Аутори
Filipović, Vladimir![](/themes/Mirageriofh/images/orcid.png)
Kuljanin, Tatjana
Mišljenović, Nevena
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Ćurčić, Biljana
![](/themes/Mirageriofh/images/orcid.png)
Nićetin, Milica
![](/themes/Mirageriofh/images/orcid.png)
Koprivica, Gordana B.
Pezo, Lato
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Конференцијски прилог (Објављена верзија)
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Метаподаци
Приказ свих података о документуАпстракт
The objective of this research was to determine influence of different concentration of sugar beet molasses and the duration of the process of osmotic dehydration of carrot on apparent diffusion coefficients of water (Dw). Carrot samples were cut into cubes and immersed in different concentrations of sugar beet molasses (40.0%, 60.0% and 80.0% dry matter) during maximim process time of 5 hours. After each sampling time (60, 180 and 300 min) the carrot samples were weighed and analyzed for dry matter content. Solution concentration and immersion time had a significant influence on the Dw (p<0.05) at 95% confidence limit. Proposed equation that describes dependence of the concentration of osmotic solution and the time of osmotic dehydration on the apparent diffusion coefficient, can be successfully used for modeling process of osmotic dehydration of carrots in molasses solutions.
Кључне речи:
Water apparent diffusivity coefficient / Sugar beet molasses / Osmotic dehydration / CarrotИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 656-661Издавач:
- University of Novi Sad, Faculty of Technology
Scopus: 2-s2.0-84926028328
Институција/група
Institut za opštu i fizičku hemijuTY - CONF AU - Filipović, Vladimir AU - Kuljanin, Tatjana AU - Mišljenović, Nevena AU - Ćurčić, Biljana AU - Nićetin, Milica AU - Koprivica, Gordana B. AU - Pezo, Lato PY - 2012 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/240 AB - The objective of this research was to determine influence of different concentration of sugar beet molasses and the duration of the process of osmotic dehydration of carrot on apparent diffusion coefficients of water (Dw). Carrot samples were cut into cubes and immersed in different concentrations of sugar beet molasses (40.0%, 60.0% and 80.0% dry matter) during maximim process time of 5 hours. After each sampling time (60, 180 and 300 min) the carrot samples were weighed and analyzed for dry matter content. Solution concentration and immersion time had a significant influence on the Dw (p<0.05) at 95% confidence limit. Proposed equation that describes dependence of the concentration of osmotic solution and the time of osmotic dehydration on the apparent diffusion coefficient, can be successfully used for modeling process of osmotic dehydration of carrots in molasses solutions. PB - University of Novi Sad, Faculty of Technology C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Determination of the water apparent diffusivity coefficients during osmotic dehydration of carrot in sugar beet molasses EP - 661 SP - 656 UR - conv_1264 ER -
@conference{ author = "Filipović, Vladimir and Kuljanin, Tatjana and Mišljenović, Nevena and Ćurčić, Biljana and Nićetin, Milica and Koprivica, Gordana B. and Pezo, Lato", year = "2012", abstract = "The objective of this research was to determine influence of different concentration of sugar beet molasses and the duration of the process of osmotic dehydration of carrot on apparent diffusion coefficients of water (Dw). Carrot samples were cut into cubes and immersed in different concentrations of sugar beet molasses (40.0%, 60.0% and 80.0% dry matter) during maximim process time of 5 hours. After each sampling time (60, 180 and 300 min) the carrot samples were weighed and analyzed for dry matter content. Solution concentration and immersion time had a significant influence on the Dw (p<0.05) at 95% confidence limit. Proposed equation that describes dependence of the concentration of osmotic solution and the time of osmotic dehydration on the apparent diffusion coefficient, can be successfully used for modeling process of osmotic dehydration of carrots in molasses solutions.", publisher = "University of Novi Sad, Faculty of Technology", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Determination of the water apparent diffusivity coefficients during osmotic dehydration of carrot in sugar beet molasses", pages = "661-656", url = "conv_1264" }
Filipović, V., Kuljanin, T., Mišljenović, N., Ćurčić, B., Nićetin, M., Koprivica, G. B.,& Pezo, L.. (2012). Determination of the water apparent diffusivity coefficients during osmotic dehydration of carrot in sugar beet molasses. in CEFood 2012 - Proceedings of 6th Central European Congress on Food University of Novi Sad, Faculty of Technology., 656-661. conv_1264
Filipović V, Kuljanin T, Mišljenović N, Ćurčić B, Nićetin M, Koprivica GB, Pezo L. Determination of the water apparent diffusivity coefficients during osmotic dehydration of carrot in sugar beet molasses. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:656-661. conv_1264 .
Filipović, Vladimir, Kuljanin, Tatjana, Mišljenović, Nevena, Ćurčić, Biljana, Nićetin, Milica, Koprivica, Gordana B., Pezo, Lato, "Determination of the water apparent diffusivity coefficients during osmotic dehydration of carrot in sugar beet molasses" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):656-661, conv_1264 .