Rehydration kinetics and soluble solids lixiviation of candied mango fruit as affected by sucrose concentration

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 825-834

  Giraldo, G ^a   Vazquez R ^b   Martin Esparza M E ^b   Chiralt, A ^b  

^a UNIVERSIDAD DEL QUINDÍO   (Colombia)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Mango fruit; Osmotic dehydration; Rehydration; Sucrose concentration

Indexed keywords

COMPOSITION; DEHYDRATION; DRYING; HYDRATION; IMPREGNATION; OSMOSIS; SOLUBILITY; SOLUTIONS; SUGAR (SUCROSE);

CANDIED SAMPLES; LIXIVIATION; PELEG'S MODEL; REHYDRATION KINETICS; SOLUTE RETENTION;

FRUITS;

DRYING; FRUITS; HYDRATION; OSMOSIS; SUGAR;

MANGIFERA INDICA;

EID: 33745332463     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.009     Document Type: Article

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