Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos

Journal of Food Engineering

Volumn 53, Issue 2, 2002, Pages 133-142

  Tedjo, Wahyuningsih ^a   Taiwo, Kehinde A ^b   Eshtiaghi, Mohammad N ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Air drying; Mangos; Moisture content; Osmotic dehydration; Pretreatment methods; Quality indices; Solid gain; Water loss

Indexed keywords

CARBON DIOXIDE; DEHYDRATION; DIFFUSION IN SOLIDS; ELECTRIC FIELD EFFECTS; HIGH PRESSURE EFFECTS; MASS TRANSFER; OSMOSIS; REACTION KINETICS; SUPERCRITICAL FLUIDS; WATER;

FOOD PRETREATMENT;

FRUITS;

DEHYDRATION; FRUITS; KINETICS; MASS TRANSFER; OSMOSIS; WATER;

ANTHRACOTHORAX; MANGIFERA INDICA;

EID: 0036603824     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00149-2     Document Type: Article

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