Effect of blanching and vacuum pulse application on osmotic dehydration of pear

Food Science and Technology International

Volumn 9, Issue 5, 2003, Pages 321-328

  Chafer M ^a   Gonzalez Martinez C ^a   Fernandez B ^a   Perez L ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Blanching; Impregnation; Kinetics; Osmotic dehydration; Pear; Vacuum

Indexed keywords

ATMOSPHERIC PRESSURE; DEHYDRATION; MASS TRANSFER; OSMOSIS; SUGAR (SUCROSE); THERMAL EFFECTS; THERMAL EXPANSION; TISSUE; VACUUM APPLICATIONS;

BLANCHING; OSMOTIC DEHYDRATION;

FRUITS;

PYRUS COMMUNIS;

EID: 0344496992     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013203039253     Document Type: Article

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