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Volumn 43, Issue 4, 2006, Pages 374-376

Osmotic dehydration kinetics of carrots

Author keywords

Carrot; Dehydration; Modelling; Osmosis; Solid gain; Water loss

Indexed keywords

DEHYDRATION; GLUCOSE; OSMOSIS; REGRESSION ANALYSIS; SALTS; SUGAR (SUCROSE); THERMAL EFFECTS;

EID: 33745953383     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (12)

References (12)
  • 1
    • 0000368930 scopus 로고
    • Osmotic concentration of green beans prior to freezing
    • Biswal RN, Bozorgmehr K, Tompkins FD, Liu X 1991. Osmotic concentration of green beans prior to freezing. J Food Sci 56:1008-1012
    • (1991) J Food Sci , vol.56 , pp. 1008-1012
    • Biswal, R.N.1    Bozorgmehr, K.2    Tompkins, F.D.3    Liu, X.4
  • 3
    • 84968944084 scopus 로고
    • Osmotic concentration of fruit slices prior to freeze dehydration
    • Hawkes J, Flink JM 1978. Osmotic concentration of fruit slices prior to freeze dehydration. J Food Process Preserv 2:265-283
    • (1978) J Food Process Preserv , vol.2 , pp. 265-283
    • Hawkes, J.1    Flink, J.M.2
  • 5
    • 0141839617 scopus 로고
    • The carrot (Daucus carota L.) - A most popular root vegetable
    • Kalra CL, Kulkarni SG, Berry SK 1987. The carrot (Daucus carota L.) - a most popular root vegetable. Indian Food Packer 41:46-73
    • (1987) Indian Food Packer , vol.41 , pp. 46-73
    • Kalra, C.L.1    Kulkarni, S.G.2    Berry, S.K.3
  • 6
    • 0141606925 scopus 로고    scopus 로고
    • Air drying of osmosed button mushrooms
    • Kar A, Gupta DK 2003. Air drying of osmosed button mushrooms. J Food Sci Technol 40:23-27
    • (2003) J Food Sci Technol , vol.40 , pp. 23-27
    • Kar, A.1    Gupta, D.K.2
  • 7
    • 0041066807 scopus 로고
    • Osmotic concentration of apples and its effect on browning reaction during air dehydration
    • Kim MH 1990. Osmotic concentration of apples and its effect on browning reaction during air dehydration. J Korean Soc Food Nutr 9:121-125
    • (1990) J Korean Soc Food Nutr , vol.9 , pp. 121-125
    • Kim, M.H.1
  • 8
    • 0000990996 scopus 로고
    • Internal mass transfer during osmotic dehydration of apple slices in sugar solution
    • Magee TRA, Hassaballah AA, Murphy WR 1983. Internal mass transfer during osmotic dehydration of apple slices in sugar solution. Irish J Food Sci Technol 7:147-155
    • (1983) Irish J Food Sci Technol , vol.7 , pp. 147-155
    • Magee, T.R.A.1    Hassaballah, A.A.2    Murphy, W.R.3
  • 9
    • 0030497243 scopus 로고    scopus 로고
    • Osmotic dehydration kinetics of pineapple wedges using palm sugar
    • Parjoko, Rahman MS, Buckle KA, Perera CO 1996. Osmotic dehydration kinetics of pineapple wedges using palm sugar. Lebensm Wiss Technol 29:452-459
    • (1996) Lebensm Wiss Technol , vol.29 , pp. 452-459
    • Parjoko1    Rahman, M.S.2    Buckle, K.A.3    Perera, C.O.4
  • 10
    • 0012298810 scopus 로고    scopus 로고
    • Mass transfer during osmotic dehydration of banana slices
    • Pokharkar SM, Prasad S 1998. Mass transfer during osmotic dehydration of banana slices. J Food Sci Technol 35:336-338
    • (1998) J Food Sci Technol , vol.35 , pp. 336-338
    • Pokharkar, S.M.1    Prasad, S.2
  • 12
    • 0012246567 scopus 로고
    • Effect of sugar syrup concentration and temperature on the rate of osmotic dehydration of apples
    • Videv K, Tanchev S, Sharma RC, Joshi VK 1990. Effect of sugar syrup concentration and temperature on the rate of osmotic dehydration of apples. J Food Sci Technol 27:307-308
    • (1990) J Food Sci Technol , vol.27 , pp. 307-308
    • Videv, K.1    Tanchev, S.2    Sharma, R.C.3    Joshi, V.K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.