In this work, the osmotic dehydration (OD) of Tunisian pomegranate seeds of “El Gabsi” variety was investigated. To optimize the process operating conditions, the effect of temperature, hypertonic solution solid content, and stirring speed was studied. The best conditions resulting in the higher water loss and the minimum of fruit damages found are 40°C, 50°Bx, and 440 rpm. In these conditions, the effect of blanching pretreatments on the solute and water transfer kinetics during the OD was investigated. The blanching pretreatments were carried out using two methods: blanching in a boiling water bath and in a microwave oven. The mass diffusion kinetic depends on time, temperature, hypertonic solution solid content, stirring speeds, and pretreatment process. Peleg’s model showed a good fit to the experimental data. By applying blanching pretreatments, the water and solute effective diffusivities passed from the order of 10⁻⁹ to the order of 10⁻⁸, and the OD equilibrium time was significantly reduced.

中文翻译：

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突尼斯石榴籽渗透脱水过程中的传质及漂白预处理的效果

在这项工作中，对“ El Gabsi”品种的突尼斯石榴籽的渗透脱水（OD）进行了研究。为了优化工艺操作条件，研究了温度，高渗溶液固体含量和搅拌速度的影响。导致更高的水分流失和最小的水果损害的最佳条件是40°C，50°Bx和440 rpm。在这些条件下，研究了热烫预处理对OD期间溶质和水传输动力学的影响。使用两种方法进行烫漂预处理：在沸水浴和微波炉中烫烫。质量扩散动力学取决于时间，温度，高渗溶液的固体含量，搅拌速度和预处理过程。Peleg的模型与实验数据非常吻合。^-9至10 ^-8的量级，并且OD平衡时间显着减少。