Osmotic dehydration/impregnation kinetics of padrón pepper (Capsicum annuum L. Longum) with sodium chloride solutions: Process modelling and colour analysis

Food Science and Technology International

Volumn 12, Issue 3, 2006, Pages 221-227

  Chenlo, F ^a   Chaguri, L ^a   Santos, F ^a   Moreira, R ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Colour; Impregnation; Kinetics; Modelling; Osmotic dehydration; Preservation

Indexed keywords

COLOR; DEHYDRATION; IMPREGNATION; MASS TRANSFER; MATHEMATICAL MODELS; REACTION KINETICS; SODIUM CHLORIDE;

OSMOTIC DEHYDRATION; PRESERVATION;

FOOD ADDITIVES;

CAPSICUM; CAPSICUM ANNUUM;

EID: 33744747608     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206065954     Document Type: Article

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