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

Table 2

Solute and water effective diffusivities during OD.

Sample	Water loss (WL)		Solid gain (SG)
	Deffw	R^2	Deffs	R^2
	m^2·s^−1		m^2·s^−1
Fresh seeds	8.885 × 10^−9	0.988	5.157 × 10^−9	0.981
Microwave-blanched seeds	2.846 × 10^−8	0.987	1.764 × 10^−8	0.939
Boiling-water-blanched seeds	1.797 × 10^−8	0.961	4.072 × 10^−8	0.975