ShareFreeze-thaw effects on mass transfer rates during osmotic dehydration.
Author(s) : LAZARIDES H. N., MAVROUDIS N. E.
Type of article: Article
Summary
Osmotically preconcentrated, frozen-thawed apple slices did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze-thaw induced exudation losses.
Details
- Original title: Freeze-thaw effects on mass transfer rates during osmotic dehydration.
- Record ID : 1996-2931
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 4
- Publication date: 1995/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Thawing; Syrup; Osmotic pressure; Mass transfer; Slice; Apple; Dehydration; Freezing
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Wplyw wstepnej obróbki osmotycznej na przebieg ...
- Author(s) : PALACHA Z., KAMINSKA A.
- Date : 2001
- Languages : Polish
- Source: Chlodnictwo - vol. 36 - n. 3
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Dehydrofreezing. Modelling of mass transfer in ...
- Author(s) : SPIAZZI E. A., MASCHERONI R. H.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Osmotic concentration at 5 and 25 deg C of pear...
- Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.
- Date : 1992
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 2
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Mass transfer phenomena during osmotic dehydrat...
- Author(s) : SAUREL R., RAOULT-WACK A. L., RIOS G., GUILBERT S.
- Date : 1994/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 29 - n. 5
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Texture and pectin composition changes of dehyd...
- Author(s) : LO SCALZO R., BRIMAR H., LEVA A. A., et al.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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