Study on Osmotic Dehydration of Blueberries at Vacuum Pressure,Pulsed Vacuum and Atmosphere Pressure

Abstract

Abstract: In this experiment,the moisture content and water activity of blueberries during osmotic dehydration at vacuum pressure,pulsed vacuum and atmosphere pressure were studied.The results showed that the moisture content and water activity of blueberries during osmotic dehydration at vacuum pressure fell down most quickly.The effective moisture diffusivity(Dm)of blueberries during osmotic dehydration at vacuum pressure,at pulsed vacuum and at atmosphere pressure respectively 1.6777×10-9,1.3629×10-9 and 0.5679×10-9m2/s.The effective solids diffusivity(Ds)of blueberries during osmotic dehydration at vacuum pressure,at pulsed vacuum and at atmosphere pressure were 9.1705×10-10,6.3919×10-10 and 5.1007×10-10m2/s,respectively.

Key words: blueberry, osmotic dehydration at vacuum pressure, osmotic dehydration at pulsed vacuum, osmotic dehydration at atmosphere pressure

DONG Quan, Michèle Marcotte, CHEN Zong-Dao. Study on Osmotic Dehydration of Blueberries at Vacuum Pressure,Pulsed Vacuum and Atmosphere Pressure[J]. FOOD SCIENCE, 2007, 28(9): 92-95 https://doi.org/

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Study on Osmotic Dehydration of Blueberries at Vacuum Pressure,Pulsed Vacuum and Atmosphere Pressure

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