Muñiz-Becerá, SahylinMéndez-Lagunas, LiliaRodríguez-Ramírez, JuanSandoval-Torres, Sadoth2019-02-252019-02-252018-09-079788490486887https://riunet.upv.es/handle/10251/117256[EN] Osmotic dehydration of apple was modeled considering the mechanisms involved in the solutes transfer within the plant matrix: impregnation and diffusion. The model mathematical writing includes the impregnation layer thickness, the diffusion thickness, a water bulk flow and the convective resistance. Apple cylinders were dehydrated at 30, 50 ° C and 30, 50 ° Brix and a motion of 0.15 m/s. The Reynolds number was of 250 for 30°C-30°Bx and 500 for 50°C-50°Bx. Schmidt numbers was of 4000 for 30 ° C-30 ° Bx and 4200 for 50 ° C-50 ° Bx.6Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)DryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationTransferSoluteImpregnationOsmotic dehydrationCapítulo de libro10.4995/IDS2018.2018.7408Abierto