Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango

Journal of Food Engineering

Volumn 58, Issue 1, 2003, Pages 33-43

  Giraldo, G ^a   Talens, P ^b   Fito, P ^b   Chiralt, A ^b  

^a UNIVERSIDAD DEL QUINDÍO   (Colombia)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Kinetics; Mango; Osmotic dehydration; Sucrose concentration; Vacuum pulse

Indexed keywords

ATMOSPHERIC PRESSURE; MICROSTRUCTURE; OSMOSIS; SCANNING ELECTRON MICROSCOPY; SUGAR (SUCROSE);

SUCROSE CONCENTRATIONS;

FRUITS;

BAROMETRIC PRESSURE; MANGIFERA; MICROSTRUCTURE; OSMOSIS; SCANNING ELECTRON MICROSCOPY; SUCROSE;

MANGIFERA INDICA;

EID: 0037410044     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00331-X     Document Type: Article

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