Updated : Jun 09, 2021 in Photos


Efectos del ultrasonido y cambios estructurales durante la deshidratación osmótica de manzana (Malus domestica. Borkh) ‘Starking’. Durante la deshidratación. Después de la deshidratación osmótica los trozos se trituraron y se Palabras claves: Deshidratación osmótica ; . Deshidratación osmótica de manzana. y el color de manzana y fresa deshidratadasSe ha estudiado la influencia de o deshidratacion osmotica con pulso de vacio en la cinetica de deshidratacion.

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International Journal of Food Science Technology 29, Osmotic dehydration of fruits and vegetables. Journal of Food Engineering 78, Structure and function of polysaccharide gum-based edible films and coatings.


Going beyond conventional osmotic dehydration for quality advantage and energy savings. Journal of Food Engineering 75, Food Research International 48, Journal of Food Engineering 25, Effect of whey protein-sucrose in the osmotic dehydration of apple.

Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Kinetics modeling of mass transfer using Peleg’s equation during osmotic dehydration of seedless guava Psidium guajava L.


Osmotic dehydration assisted impregnation of curcuminoids in coconut slice. Food Chemistry Feshidratacion and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Carbohydrate Polymers 17, Marcel Dekker, New York. Food Properties Handbook, M.

[Kinetics of water loss during the osmotic dehydration of apple] [1995]

Solutions and Liquid Foods. Structure and function of protein-based edible films and coatings. Journal of Food Engineering 31, Handbook of Industrial Drying A. Pascual-Pineda 2M. Journal of Food Processing and Engineering 21, Los resultados mostraron que las a w osmotiac las mezclas se encontraron en el rango de 0. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Water activity a w was determined and manzanaa pressure in aqueous solutions was calculated.

Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Spatial distribution of the osmotic agent.

Food and Bioprocess Technology 5, The results showed that the a w of the mixtures ranged from 0.

[Kinetics of water loss during the osmotic dehydration of apple]

Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Kinetic model for osmotic dehydration and its relationship with Fick’s second law.

Nutritional and functional characteristics of whey proteins in food products. United States of America. Cuando se usaron proporciones de 2: Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating.


Osmotic dehydration of apricot: Journal of Food Processing Preservation 26, Factors affecting mass transfer during osmotic dehydration of fruits. PostalXalapa, Veracruz. Osmotic dehydratation kinetics of apricort using sucrose solution. Osmotic dehydration of potato. Chemical Engineering Research and Design 87, Osmotic dehydration of fruits and vegetables: Data and Models of Water Activity I: Impregnation and osmotic dehydration of some fruits: Mass transfer phenomena during osmotic dehydration of apple I.

International Journal of Food Science and Technology 27, Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L.

Journal of Food Technology 19, Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake.