Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions

Journal of Food Engineering

Volumn 73, Issue 2, 2006, Pages 164-173

  Chenlo, F ^a   Moreira, R ^a   Fernandez Herrero C ^a   Vazquez G ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Colour; Concentration profiles; Diffusional and logistic models; Water loss and solid acquisition kinetics

Indexed keywords

COLOR; DEHYDRATION; DIFFUSION; FOOD PRODUCTS; LOW TEMPERATURE PHENOMENA; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; OSMOSIS; SODIUM CHLORIDE;

CONCENTRATION PROFILES; DIFFUSIONAL AND LOGISTIC MODELS; OSMOTIC DEHYDRATION; WATER LOSS AND SOLID ACQUISITION KINETICS;

PLANTS (BOTANY);

CASTANEA SATIVA;

EID: 27144440510     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.01.017     Document Type: Article

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