Modeling and Determining of Mass Transfer Coefficients During Osmotic Dehydration of Carrot

Osmotic dehydration process has an important role in food and pharmacy industry, to gain better quality and properties. This paper tries to study this subject for carrot roots. Because the structure of roots is different in radial and longitudinal direction, determination of diffusion coefficients are carried out in both directions using experimental data. Mathematical modeling is also done using the solution of Fick's I. and II. laws. Experimental results show the effect of concentration on diffusivity in both radial and longitudinal directions.