Processing and storage effects on the quality of dehydrated apples

Acta Alimentaria

Volumn 25, Issue 2, 1996, Pages 151-161

  Hegedusic V ^a   Herceg, Z ^a   Rexhepi, A ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Apple; Chemical composition; Organoleptic properties; Osmodehydration; Storage

Indexed keywords

EID: 0030376474     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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3. FITO, P. & PASTOR, R. (1994): Non-diffusional mechanisms occurring during vacuum osmotic dehydration. J. Fd Engng., 21, 513-519.
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9. SHI, X. Q. & MAUPOEY, P. F. (1993): Vacuum osmotic dehydration of fruits. Drying Technol., 11, 1429-1442.
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11. TORREGGIANI, D. (1993): Osmotic dehydration in fruit and vegetable processing. Fd Res. Int., 26, 59-68.
12. VAJIC, B. (1964): Zivezne namirnice - odredivanje osnovnih sastojaka. (Food - Determination of chemical composition.) University of Zagreb, Zagreb, pp. 58-69, 83-85.
13. VIDEV, K., TANCHEV, S., SHARMA, R. C. & JOSHI, V. K. (1990): Effect of sugar syrup concentration and temperature on the rate of osmotic dehydration of apples. J. Fd Sci. Technol. India, 27, 307-308.
14. YAO, Z. & MAGUER, M, LE (1994): Finite element modelling of osmotic dehydration processes. Fd Res. Int., 27, 211-212.