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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

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Volume 12, Issue 1


Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle

Reagan J. Pontawe / James K. Carson / James T. Agbebavi
  • Département de Génie Chimique, Université de Québec à Trois Rivières, Québec, Canada G9A 5H7
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ David Klinac / Janis E. Swan
Published Online: 2015-08-28 | DOI: https://doi.org/10.1515/ijfe-2014-0244


Osmotic dehydration offers an alternative to air-drying for reducing moisture content at ambient temperature. Of four different solutes investigated, 22% (mass basis) sodium chloride (NaCl) and 60% (mass basis) sucrose solutions were the most successful, with each achieving approximately a 10% reduction in wet basis moisture content after 8 h without significant detrimental side effects, although NaCl solutions cause noticeable darkening in the pits on the surface of the chestnuts. The presence of the shell and pellicle did not significantly affect the dehydration rate. Osmotic dehydration by NaCl or sucrose prior to mechanical shell removal produced a small increase in efficiency of the shell removal process.

Keywords: osmotic dehydration; chestnuts; mechanical shell removal


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About the article

Published Online: 2015-08-28

Published in Print: 2016-02-01

Citation Information: International Journal of Food Engineering, Volume 12, Issue 1, Pages 83–89, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2014-0244.

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