Equilibrium in cellular food osmotic solution systems as related to structure

Journal of Food Science

Volumn 63, Issue 5, 1998, Pages 836-840

  Barat, J M E ^a   Chiralt, A ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Apple; Mass transfer; Osmotic dehydration; Structure

Indexed keywords

EID: 0031760731     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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9. Hughes, R.E., Chichester, C.O., and Sterling, C. 1958. Penetration of maltosaccharides in processed Clingstone peaches. Food Technol. 12: 111-115.
10. Le Maguer, M. and Yao, Z.M. 1995. Mass transfer during osmotic dehydration at the cellular level. Ch. 13 in Food Preservation by Moisture Control: Fundamentals and Applications, G.V. Barbosa-Cánovas and J. Welti-Chanes (Ed.), p. 325-350. Technomic Pub. Co., Inc., Lancaster.
11. Le Maguer, M. 1996. Mass transfer modeling in structured foods. Ch. 14 in Food Engineering 2000, P. Fito, E. Ortega-Rodriguez, and G.V Barbosa-Cánovas (Ed.), p. 253-270. Chapman and Hall, New York.
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