On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake

Journal of Food Engineering

Volumn 72, Issue 1, 2006, Pages 85-91

  Matuska, Malgorzata ^a   Lenart, Andrzej ^a   Lazarides, Harris N ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Dehydration efficiency; Edible coatings; Edible films; Mass transfer kinetics; Osmotic dehydration; Osmotic processing; Solids gain; Strawberries; Water removal

Indexed keywords

CELLS; COATING TECHNIQUES; DEHYDRATION; FRUITS; NUTRITION; OSMOSIS; REACTION KINETICS; REMOVAL; STRUCTURE (COMPOSITION); WATER;

DEHYDRATION EFFICIENCY; EDIBLE COATINGS; EDIBLE FILMS; MASS TRANSFER KINETICS; OSMOTIC DEHYDRATION; OSMOTIC PROCESSING; SOLIDS GAIN;

FOOD PROCESSING;

COATINGS; FOOD; FRUITS; OSMOSIS; WATER REMOVAL;

FRAGARIA X ANANASSA;

EID: 22644432294     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.023     Document Type: Article

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