Modeling the Coupled Mass Transfer Phenomena During Osmotic Dehydration of Fresh and Frozen Mango TissuesJ. Floury, Q.T. Pham, and A. Le Bail
 UMR STLO–INRA–Agrocampus
 School of Chemical Engineering and Industrial Chemistry, UNSW
 UMR CNRS GEPEA–ENITIAA, Nantes
In this paper, we present a mathematical model for simulating the mass transfer, during the osmotic dehydration of mango cubes.
The mass balance equation for the transport of each constituent is established separately for intracellular and extracellular volumes but accounts for the mass exchange across the cell membrane and the shrinkage of whole tissue.
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