Inzynieria Chemiczna i Procesowa, Vol.22, No.3C, 765-770, 2001
The effect of temperature on mass transfer during osmotic dehydration of apple and carrot
The highest decreased water content during osmotic dehydration of apple and carrot was observed at 80 degreesC and the lowest at 30 degreesC. The best effect in dehydrated apple was reached at temperature 50 degreesC (the ratio dW/dS was 4) and in dehydrated carrot at 30 degreesC (dW/dS was 5).