Osmotic dehydration of strawberry halves: Influence of osmotic agents and pretreatment methods on mass transfer and product characteristics

International Journal of Food Science and Technology

Volumn 38, Issue 6, 2003, Pages 693-707

  Taiwo, Kehinde A ^a   Eshtiaghi, Mohammad N ^a   Ade Omowaye, Beatrice I O ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Dewatering; High electric field pulses; High pressure; Solute impregnation; Ultrasound; Vacuum infusion

Indexed keywords

VACUUM INFUSION;

DEHYDRATION; DEWATERING; ELECTRIC FIELD EFFECTS; GLUCOSE; HIGH PRESSURE EFFECTS; IMPREGNATION; MASS TRANSFER; OSMOSIS;

FRUITS;

FRAGARIA X ANANASSA;

EID: 0141749112     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00720.x     Document Type: Article

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