Mass transfer during osmotic dehydration of carrots

Mass transfer was investigated during osmotic dehydration of carrots over a range of concentrations (40%, 50%, 60%) and temperatures(30℃,40℃,57℃) of osmotic solution (sugar). Time of dehydration was varied from 0 to 240 min. The results showed that mass transfer of carrots was strongly dependent on concentration and temperature of sugar solution, temperature of sugar solution had more effect on mass transfer than that of sugar solution concentration. The most significant changes of mass transfer took place during the first 30 min of dewatering. An increase of temperature or concentration of sugar solution resulted in an increas of mass transfer. With the grading methods of synthesizing multiple indexes was applied, the optimum method of osmotic dehydration of carrots was put forward. That is concentration of sugar solution 60% at 57℃ for 240 min.