Optimization of vacuum pulse osmotic dehydration of cantaloupe using response surface methodology

Journal of Food Processing and Preservation

Volumn 29, Issue 1, 2005, Pages 20-32

  Fermin, Wilmer J ^a   Corzo, Otoniel ^b  

^a Department of Statistics ^*

^b UNIVERSIDAD DE ORIENTE   (Venezuela)

Author keywords

[No Author keywords available]

Indexed keywords

RESPONSE SURFACE METHODOLOGY (RSM); VACUUM PRESSURE; WATER LOSS; WEIGHT LOSS;

CONCENTRATION (PROCESS); DEHYDRATION; MATHEMATICAL MODELS; OPTIMIZATION; OSMOSIS; PRESSURE EFFECTS; SOLUTIONS; WATER;

VACUUM APPLICATIONS;

CUCUMIS MELO;

EID: 18944372140     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2005.00010.x     Document Type: Article

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