Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple

Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 838-841

  Rastogi, N K ^a,c   Angersbach, A ^a   Niranjan, K ^b   Knorr, D ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF READING   (United Kingdom)

^c CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Diffusivity; High pressure; Mass transfer; Osmotic dehydration; Pineapple; Rehydration

Indexed keywords

ANANAS COMSUS;

EID: 0033823653     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb13597.x     Document Type: Article

References (11)

1. Elektrische Leitfahigkeit als Mass des Zellaufschluss-grades von Zellularen Materialien durch Verarbeitungsprozesse
2. Electrophysiological model of intact and processed plant tissues: Cell disintegrtation criteria
3. Effect of high pressure processing on the texture of selected fruits and vegetables
4. High pressure and freezing pretreatment effects on drying, rehydration, texture and colour of green beans, carrots and potatoes
5. Impact of high electric field pulses on plant membrane permeabilization
6. Some remarks on rehydration of dried foods
7. Air drying behaviour of fresh and osmotically dehydrated pineapple
8. Enhanced mass transfer during osmotic dehydration of high-pressure treated pineapple