Modeling of Mass Transfer Parameters of Osmosised Red Bell Pepper
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Date
2015
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Centrepoint Journal (Science Edition), University of Ilorin, Nigeria
Abstract
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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Keywords
Modeling, water loss, solid gain, osmosised, red bell pepper