Study of the parameters of control and checking of dewatering and impregnation soaking process using an automatic experimental system; Application to treatment of "Golden" apples;Etude des parametres de controle et de commande du procede de deshydratation-impregnation par immersion, sur systeme probatoire automatise: Application au traitement des pommes "Golden"

Journal of Food Engineering

Volumn 50, Issue 4, 2001, Pages 203-210

  Jiokap Nono, Yvette ^a   Giroux, François ^b   Cuq, Bernard ^c   Raoult Wack, Anne Lucie ^c  

^a UNIVERSITÉ DE NGAOUNDÉRÉ   (Cameroon)

^b AGROPARISTECH   (France)

^c CIRAD   (France)

Author keywords

Agitation; Apples "Golden"; Dewatering and impregnation soaking process; Experimental system; Sucrose syrup

Indexed keywords

DEWATERING; FRUITS; HYDRAULICS; IMPREGNATION; MASS TRANSFER; REACTION KINETICS; THERMOSTATS;

WATER-BATH SYSTEMS;

FOOD PROCESSING;

EID: 0035578077     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00021-8     Document Type: Article

References (10)

1. Influence de la déshydratationpartielle par osmose sur la composition de tranches de pommes
2. Osmotic dehydration of papaya with corn syrup solids
3. Additifs et agents dépresseurs de l'activité de l'eau
4. Osmotic dehydration of papaya: Influence of process variables on the product quality
5. Osmotic dehydration of fruits
6. La déshydratation osmotique ou procédé de déshydratation imprégnation par immersion dans les solutions concentrées
7. Simultaneous water and solute transport in shrinking media - Part 1. Application to dewatering and impregnation soaking process analysis (osmotic dehydration)
8. Etude du recyclage des solutions concentrées en déshydratation-imprégnation par immersion
9. Osmotic dehydration of kiwi fruits: Influence of process variables on the color and ascorbic acid content
10. Composition of Australian foods. 40 temperate fruits