Equilibrium concentration and water and sucrose diffusivity in osmotic dehydration of pineapple slabs

The weight and water loss of 6 mm thick pineapple slabs (one of a six part of slice) were analyzed during osmotic dehydration in sucrose solution at different temperatures (50, 60 and 70degreesC), sucrose concentrations (50, 60 and 70degreesBx) and pH's (6, 7 and 8), in 3 3 experimental design. These results were fitted to a modified Azuara equation to obtain water and sucrose diffusivity results at equilibrium condition. Mean result of water diffusivity was 1.717 x 10(-5) cm(2)/S and sucrose diffusivity varied from 2.0 to 4.6 x 10(-5) CM2/S. The results of water loss at equilibrium in pineapple slabs varied between 0.6 to 0.67g/g, of initial sample weight. The results of sucrose gain at equilibrium varied between 0.15 and 0.21 g/g of initial sample weight. The results from mathematical modeling were compared to experimental results with r(2) =0.94.