ArticleFoods (Basel, Switzerland)2024
Effects of Osmotic Dehydration on Mass Transfer of Tender Coconut Kernel.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Modeling and Simulation of Mass Transfer in Food Processing: Recent Advances in Governing Equations, Workflow, and Applications.Foods (Basel, Switzerland) · 2026Review
- The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Molecules (Basel, Switzerland) · 2025Article
- Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
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Abstract
Tender coconut water has been very popular as a natural beverage rich in various electrolytes, amino acids, and vitamins, and hence a large amount of tender coconut kernel is left without efficient utilization. To explore the possibility of making infused tender coconut kernel, we investigated the effects of two osmosis methods, including solid-state osmotic dehydration and liquid-state osmotic dehydration, as well as two osmosis agents such as sorbitol and sucrose, on the mass transfer of coconut kernel under solid-state osmotic dehydration conditions. The results showed that under the conditions of solid-state osmosis using sucrose and liquid-state osmosis using sucrose solution, the water diffusion coefficients were 9.0396 h
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