Modelling of mass transfer parameters of osmosised red bell pepper.

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Centrepoint Journal (Science Edition)


The modeling of mass transfer parameters in terms of water loss and solid gain of osmosised red bell pepper was done. The osmotic dehydration factors considered were osmotic process duration (30 min, 60 min, 90 min and 120 min), osmotic solution concentration (5% (w/w), 10% (w/w), 15% (w/w) and 20% (w/w)) and osmotic solution temperature (30˚C, 40˚C, 50˚C and 60˚C). A 4 X 4 X 4 factorial experiment in a randomized complete block design was used with three replicates and the total runs were 192. The results of analysis of variance showed that all the process conditions were significant on water loss and solid gain at P ≤ 0.05. However, the values of water loss and solid gain did not drop below 0.11 g/g and 0.344 g/g respectively at all levels of process conditions considered under the Duncan’s New Multiple Range Test. Model equations were developed with Essential Regression Software package for water loss and solid gain. The equations were validated numerically and graphically, and were found to reliably describe the behaviour of the process beyond reasonable doubt.


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Modeling, water loss, solid gain, osmosised, red bell pepper