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Volumn 18, Issue 2, 2007, Pages 43-48

Vacuum application in osmotic dehydration of figs (ficus carica);Aplicación de vacío en la deshidratación osmótica de higos (ficus carica)

Author keywords

Ficus carica; Figs; Mass transfer; Osmotic dehydration

Indexed keywords

CONCENTRATION (PROCESS); DEHYDRATION; DIFFUSION; MASS TRANSFER; THERMAL EFFECTS; VACUUM APPLICATIONS;

EID: 34247354046     PISSN: 07168756     EISSN: 07180764     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (7)

References (15)
  • 1
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    • AOAC, 15a ed, Association of Official Analytical Chemists. Washington, DC
    • a ed., Association of Official Analytical Chemists. Washington, DC (1990).
    • (1990) Official Method of Analysis
  • 2
    • 2942532785 scopus 로고    scopus 로고
    • Influence of the drying conditions of the drying constants and moisture diffusivity during the thin-layer drying of figs
    • Babalis, S.J. y V.G. Belessiotis, Influence of the drying conditions of the drying constants and moisture diffusivity during the thin-layer drying of figs, Journal of Food Engineering: 65, 449-458 (2004).
    • (2004) Journal of Food Engineering , vol.65 , pp. 449-458
    • Babalis, S.J.1    Belessiotis, V.G.2
  • 4
    • 33746605621 scopus 로고    scopus 로고
    • Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa Americana L.)
    • Cardoso, A.S. A., Barros, N. B., Cavalcanti, N. A., Moreira, A. P; Barbosa, G. N, Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa Americana L.) Journal of Food Engineering: 78, 551-555 (2007).
    • (2007) Journal of Food Engineering , vol.78 , pp. 551-555
    • Cardoso, A.S.A.1    Barros, N.B.2    Cavalcanti, N.A.3    Moreira, A.P.4    Barbosa, G.N.5
  • 5
    • 27144440510 scopus 로고    scopus 로고
    • Mass transfer during osmotic dehydration of chesnut using sodium chloride solutions
    • Chenlo, F., Moreira, C., Fernandez-Herrero, G., Vazquez, G, Mass transfer during osmotic dehydration of chesnut using sodium chloride solutions, Journal of Food Engineering: 73, 164-173 (2006).
    • (2006) Journal of Food Engineering , vol.73 , pp. 164-173
    • Chenlo, F.1    Moreira, C.2    Fernandez-Herrero, G.3    Vazquez, G.4
  • 6
    • 34247376085 scopus 로고    scopus 로고
    • Crank, J., The Mathematics of Diffusion. Oxford Science Press Inc., N.Y. EUA (1975).
    • Crank, J., The Mathematics of Diffusion. Oxford Science Press Inc., N.Y. EUA (1975).
  • 9
    • 0342484493 scopus 로고    scopus 로고
    • Modelling of mass transfer during osmotic dehydration of apple
    • Kaymak, F. y M. Sultanoglu, Modelling of mass transfer during osmotic dehydration of apple, Journal of Food Engineering: 46, 243-247 (2000).
    • (2000) Journal of Food Engineering , vol.46 , pp. 243-247
    • Kaymak, F.1    Sultanoglu, M.2
  • 13
    • 34247369040 scopus 로고    scopus 로고
    • Sharma y S. Kamal (editores), Ingeniería de Alimentos: Operaciones Unitarias y Prácticas de Laboratorio, Limusa, México (2003).
    • Sharma y S. Kamal (editores), Ingeniería de Alimentos: Operaciones Unitarias y Prácticas de Laboratorio, Limusa, México (2003).
  • 14
    • 34247355852 scopus 로고    scopus 로고
    • Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes
    • Article in press
    • Singh, B., Kumar, A., Gupta, A.K. Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering: Article in press (2006).
    • (2006) Journal of Food Engineering
    • Singh, B.1    Kumar, A.2    Gupta, A.K.3
  • 15
    • 0041736697 scopus 로고    scopus 로고
    • Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables
    • Pan, Y.K., L.J. Zhao, Y. Zhang, G. Chen, y A.S. Mujumdar, Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables, Drying Technology: 21(6), 1101-1114 (2003).
    • (2003) Drying Technology , vol.21 , Issue.6 , pp. 1101-1114
    • Pan, Y.K.1    Zhao, L.J.2    Zhang, Y.3    Chen, G.4    Mujumdar, A.S.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.