Call for Paper - March 2023 Edition
IJCA solicits original research papers for the March 2023 Edition. Last date of manuscript submission is February 20, 2023. Read More

Mass Transfer Kinetics of Osmotic Dehydration of Beetroot Cubes in Sucrose Solution

IJCA Proceedings on International Conference on Advances in Emerging Technology
© 2016 by IJCA Journal
ICAET 2016 - Number 11
Year of Publication: 2016
Bhupinder Singh
Bahadur Singh Hathan

Bhupinder Singh and Bahadur Singh Hathan. Article: Mass Transfer Kinetics of Osmotic Dehydration of Beetroot Cubes in Sucrose Solution. IJCA Proceedings on International Conference on Advances in Emerging Technology ICAET 2016(11):1-8, September 2016. Full text available. BibTeX

	author = {Bhupinder Singh and Bahadur Singh Hathan},
	title = {Article: Mass Transfer Kinetics of Osmotic Dehydration of Beetroot Cubes in Sucrose Solution},
	journal = {IJCA Proceedings on International Conference on Advances in Emerging Technology},
	year = {2016},
	volume = {ICAET 2016},
	number = {11},
	pages = {1-8},
	month = {September},
	note = {Full text available}


Osmotic dehydration kinetics of beetroot cubes in sucrose solution having different concentrations (30?Brix, 45?Brix and 60?Brix), solution temperature 35, 45 and 55 ?C, sample to solution ratio 1:4 were studied up to 240 min duration. For osmotic dehydration of beetroot in solution of sucrose the effect of all process parameter were significant at 5% level of significance on both water loss and solute gain (p<0. 05). The magnitude of ?-values revealed that osmotic solution concentration, temperature and time have positive effect on water loss and solute gain during osmotic dehydration. In case of solute gain, concentration has least effect as compared to temperature of osmotic solution and time of osmotic process. Among the different models applied (Peleg Model ,Penetration Model, Power Law Model, Magee Model, Azuara Model), Power Law Model best fitted to the experimental data for water loss and solute gain during osmotic dehydration.


  • C. Kanai, J. Pomerleau, K. lock and M Mckee. 2006. Getting children to eat more fruit and vegetables: A systematic review, Prev. Med. 42 (2006), 85-95.
  • M. C. Mistry, S. Brajendra, C. P. 2010. Indian Horticulture Database 2009. Aristo Printing Press, New Delhi, p 5.
  • G. J Kapadia, H. Tokuda, T. Konoshima and H. Nishino. 1996. Chemoprevention of lung and skin cancer by Beta vulgaris (beet) root extract. Cancer letters 100 (1996) 211-214.
  • A. Lenart. 1996. Osmotic-convective drying of fruits and vegetables: Technology and application. Drying Tech. 18(1996), 951–966.
  • A. L Raoult-Wack, S. Guilbert, M. Le Maguer and G. Andrios. 1991. Simultaneous water and solute transport in shrinking media: Application to dewatering and impregnation soaking process analysis (osmotic dehydration). Drying Tech. 9(1991), 589–612.
  • A. Haj-Najafi, Y. A. Yusof, R. A. Rahman, A. Ganjloo and C. N. Ling. 2014. Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizus). International Journal of Food Res. 21 (2014),625- 630.
  • J. Shi and M. Le Maguer. 2002. Osmotic dehydration of foods: mass transfer modeling aspects. Food Rev. Inter. 18 (2002),305–333.
  • S. Henderson, S. Pabis. 1961. Grain drying theory. II: temperature effects on drying coefficients. Journal of Agri. Engg. Res. 6(1961),169-174.
  • P. P. Lewicki, Design of hot air drying for better foods. Trends in Food Science and Technology, pp. 153–163. 17(2006).
  • M. V. Shynkaryk, N. I Lebovka and E. Vorobiev. 2008. Pulsed electric fields and temperature effects on drying and rehydration of red beetroot. Drying Tech. 26(2008), 695–704.
  • J. D Ponting. 1973. Osmotic dehydration of fruits: Recent modifications and applications. Process Biochem. 8(1973), 18–22.
  • B. F. Ozen, L. L Dock, M. Ozdemirand J. D Floros, 2002. Processing factors affecting the osmotic dehydration of diced green peppers. Inter. J. of Food Sci. and Tech. 37 (200), 497–502.
  • M. S. Rahman. 1992. Osmotic dehydration kinetics of food. Indian Food Ind. 15 (1992), 20-24.
  • P. M. Azoubel and F. E. X. Murr. 2004. Mass transfer kinetics of osmotic dehydration of cherry tomato. J. of Food Engg. 61 (2004), 291–295.
  • B. Singh, A. Kumar and A. K. Gupta. 2007. Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. J. of Food Engg. 79 (2007), 471–480.
  • J. Hawkes and J. M. Flink. 1978. Osmotic concentration of fruit slices prior to freeze dehydration. J. of Food Process. and Pres. 2(1978),265–284.
  • N. K. Rastogi and K. S. Raghavarao. 2004. Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration. Lebensmittel-Wissenschaft und-Technologi. 37 (2004),43-47.
  • K. O. Falade, J. C. Igbeka and A. A Funke. 2007. Kinetic mass transfer and colour changes during somtoic dehydration of water melon. J. of Food Engg. 80 (2007), 979-985.
  • F. Kaymak-Erteki andM. Sultanoglu, Modeling of mass transfer during osmotic dehydration of apples. 2000,J. of Food Engg. 46 (2000),243–250.
  • V. R. N Telis, P. F. Romanelli, A. L. Gabas and J. T. Romero. 2003. Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle. Pesq Agropec Bras, Brasillia 38 (2003), 529–535.
  • D. R. Bongirwar and A. Sreenivasan . 1977. Studies on osmotic dehydration of banana. J. of Food Sci. and Techno. 14 (1977), 104–113.
  • M. S. Rahman and J. Lamb. 1990. Osmotic dehydration of pineapple. J. of Food Sci. and Tech. 27 (1990), 150–152.
  • A. Karn and D. K. Gupta. 2001. Osmotic dehydration characteristics of button mushrooms. J. of Food Sci. and Tech. 38 (2001), 352–357.
  • H. N. Lazarides and N. E. Mavroudis. 1996. Kinetics of osmotic dehydration of a highly shrinking vegetable tissue in a salt-free medium. J. of Food Engg. 30 (1996),61–74.
  • M. Peleg. 1988. An empirical model for the description of moisture sorption curves. J. of Food Sci. 53 (1988), 1216-1219.
  • T. R. A. Magee, W. R. Murphy and A. A. Hassaballah. 1983. Internal mass transfer during osmotic dehydration of apple slices in sugar solution. Irish J. of Food Sci. and Tech. 7 (1983), 147–155.
  • E. Azuara, C. I. Beristain and H. S. Garcia. 1992. Development of a mathematical model to predict kinetics of osmotic dehydration. J. of Food Sci. and Tech. 29 (1992), 239–242.
  • N. M. Panagiotou, V. T. Karathanos and Z. B. Maroulis. 1999. Effect of osmotic agent on osmotic dehydration of fruits. Drying Tech. 17 (1999), 175-189.
  • B. M. Uddin, P. Ainsworth and S. Ibanoglu. 2004. Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. J. of Food Engg. 65 (2004),473–477.