Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments

Journal of Food Engineering

Volumn 49, Issue 2-3, 2001, Pages 163-173

  Sacchetti, Giampiero ^a   Gianotti, Andrea ^b   Dalla Rosa, Marco ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Apple; Mass transfer kinetics; Osmotic dehydration; Solute effects

Indexed keywords

MASS TRANSFER; OSMOSIS; REACTION KINETICS; SODIUM CHLORIDE; SUGAR (SUCROSE);

APPLE;

FRUITS;

EID: 0035427751     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00206-5     Document Type: Article

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