Evaluation of water and sucrose diffusion coefficients in potato tissue during osmotic concentration

Journal of Food Engineering

Volumn 57, Issue 4, 2003, Pages 367-374

  Mauro, Maria Aparecida ^a   Menegalli, Florencia Cecilia ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Concentration profiles; Mathematical model; Osmotic dehydration; Shrinkage

Indexed keywords

CONCENTRATION (PROCESS); DEHYDRATION; DIFFUSION; MATHEMATICAL MODELS; OSMOSIS; SHRINKAGE; TISSUE;

OSMOTIC CONCENTRATION;

SUGAR (SUCROSE);

SOLANUM TUBEROSUM;

EID: 0037401497     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00357-6     Document Type: Article

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