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Osmotic concentration at 5 and 25 deg C of pear and apple cubes.
Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.
Summary
The purpose of the study was to assess the influence of several variables like time (0.5, 1.0, 2.0 and 4.0 hours), temperature (5 and 25 deg C) and two levels of agitation on the soluble solids, total solids, weight loss, water loss and solids gain, during the osmotic concentration of pear and apple cubes in sucrose solution of 67.5 deg Brix.
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Pages: 300-305
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Details
- Original title: Osmotic concentration at 5 and 25 deg C of pear and apple cubes.
- Record ID : 1994-0992
- Languages: English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Publication date: 1992/09/07
Links
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Indexing
- Themes: Fruit
- Keywords: Slice; Temperature; Sucrose; Apple; Pear; Dehydration; Fruit
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