Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples

Journal of Food Engineering

Volumn 61, Issue 3, 2004, Pages 467-470

  Prothon, Frédéric ^a   Ahrné, Lília M ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

GAB model; Osmotic dehydration; Temperature; Water activity prediction

Indexed keywords

DEHYDRATION; DESORPTION; ISOTHERMS; MOISTURE; OSMOSIS; SUGAR (SUCROSE);

OSMOTIC DEHYDRATION;

FRUITS;

MALUS X DOMESTICA;

EID: 0141956010     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00119-5     Document Type: Article

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