Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Journal of Food Engineering

Volumn 81, Issue 3, 2007, Pages 514-522

  Khin, Mya Mya ^a   Zhou, Weibiao ^a   Yeo, Shi Yun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Apple tissue; Coating; Maltodextrin; Microscopic analysis; Osmotic dehydration; TPA

Indexed keywords

DEHYDRATION; MALTOSE; PLANT CELL CULTURE; SHRINKAGE;

APPLE TISSUE; MICROSCOPIC ANALYSIS; OSMOTIC DEHYDRATION; TPA;

FRUITS;

DEHYDRATION; FRUITS; MALTODEXTRINS; MALTOSE; PLANTS; SHRINKAGE;

MALUS X DOMESTICA;

EID: 33847365811     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.005     Document Type: Article

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