INFLUENCE OF OSMOTIC DEHYDRATION ON DRYING KINETICS OF CARROT

In this study, effects of osmotic dehydration (OD) on drying kinetics of carrot slices are investigated. Carrot slices are osmotically dehydrated with three type sucrose plus salt mixture solutions at 35 degrees C, 45 degrees C and 55 degrees C. After that non-treated and pre-treated samples are dried in a convective dryer at the same temperatures, a constant air velocity (0.3 m/s) and a constant relative humidity (15%) until the equilibrium moisture content is achieved. A simplified model based on the solution of Fick's Law is used to estimate effective diffusion coefficients for the non treated and pretreated carrot slices. The experimental moisture data are then fitted to some models available in the literature, mainly the Henderson and Pabis model, the Lewis model and the two-term exponential model and, a good agreement is observed.