Mass Transfer during Osmotic Dehydration of Tunisian Pomegranate Seeds and Effect of Blanching Pretreatment

Table 1

Peleg’s parameters.

Sample		Water loss (WL)			Solid gain (SG)			WLeq/SGeq
		k1	k2	R^2	k1	k2	R^2
		(min)			(min)
Temperature	20°C	126.006	0.110	0.977	1580.3	2.2	0.976	—
	30°C	120.700	0.112	0.989	1033.6	2.1	0.985	—
	40°C	81.044	0.084	0.992	620.892	2.299	0.983	—
	50°C	18.560	0.204	0.988	406.691	1.904	0.989	—
	60°C	16.693	0.189	0.978	339.998	1.936	0.991	—
Concentration	30°Bx	400.000	0.1781	0.969	2458.9	13.1	0.941	—
	40°Bx	214.811	0.2065	0.994	2815.2	3.5	0.980	—
	50°Bx	126.006	0.1102	0.978	1580.3	2.2	0.976	—
	60°Bx	135.010	0.0688	0.965	1423.9	1.6	0.988	—
Stirring speed	330 rpm	126.006	0.110	0.978	1580.1	2.2	0.976	—
	440 rpm	38.699	0.357	0.987	654.785	4.238	0.994	—
	550 rpm	38.706	0.245	0.990	593.496	4.094	0.995	—
Fresh seeds		19	0.284	0.96	496	2.48	0.99	8.729
Microwave-blanched seeds		9	0.305	0.99	99	3.47	0.94	11.432
Boiling-water-blanched seeds		10	0.296	0.99	82	3.78	0.97	12.764