Mass transfer characteristics, yield and quality of five varieties of osmotically dehydrated apricot

Journal of Food Science and Technology

Volumn 41, Issue 3, 2004, Pages 264-275

  Sharma, K D ^a,b   Kumar, R ^a   Kaushal, B B L ^a  

^a DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Apricot; Browning; Carotenoids; Dehydration; Mass transfer; Osmosis; Sensory quality

Indexed keywords

ACIDITY; COOLING; DEHYDRATION; FLAVORS; FRUITS; HEAT TREATING FURNACES; MASS TRANSFER; NUTRITION; OSMOSIS; QUALITY CONTROL; REDUCTION; SENSORY PERCEPTION;

APRICOT; BROWNING; POTASSIUM METABISULPHATE (KMS); SENSORY QUALITY;

FOOD PRESERVATION;

DEHYDRATION; FRUITS; MASS TRANSFER; OSMOSIS;

PRUNUS ARMENIACA;

EID: 10044298659     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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