Pilot plant for osmotic dehydration of fruits: Design and evaluation

Journal of Food Process Engineering

Volumn 25, Issue 3, 2002, Pages 189-199

  Valdez Fragoso, A ^a   Mujica Paz, H ^a   Giroux, F ^b   Welti Chanes, J ^c  

^a Cd Universitaria   (Mexico)

^b AGROPARISTECH   (France)

^c UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

DEHYDRATION; EVAPORATION; FILTRATION; NUMERICAL METHODS; OSMOSIS; PILOT PLANTS; SUGAR (SUCROSE); VACUUM APPLICATIONS;

OSMOTIC DEHYDRATIONS (OP);

FRUITS;

APPLES; DEHYDRATION; FILTRATION; OSMOSIS; PILOT PLANTS; SUCROSE; VACUUM EVAPORATION;

MALUS X DOMESTICA;

EID: 0036650637     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2002.tb00562.x     Document Type: Article

References (17)

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5. Osmotic dehydration of papaya: Influence of process variables on the quality
6. Development of intermediate moisture tropical fruit and vegetable products. Technological problems and prospects
7. Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots
8. Approches technologiques nouvelles de la déshydratation-impregnation par immersion
9. Combination of preservation factors applied to minimal processing of foods
10. Osmotic dehydration in fruit and vegetable processing
11. Properties of a sucrose solution reused in osmotic dehydration of apples (Golden delicious)
12. Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious)
13. Analysis of the drying processes of osmotically dehydrated apple using the characteristic curve model