Osmotic dehydration of chestnut with sucrose: Mass transfer processes and global kinetics modelling

Journal of Food Engineering

Volumn 78, Issue 3, 2007, Pages 765-774

  Chenlo, F ^a   Moreira, R ^a   Fernandez Herrero C ^a   Vazquez G ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Diffusional and logistic models; Profiles of sucrose and moisture content; Water loss and solids gain kinetics

Indexed keywords

FRUITS; KINETICS; MASS TRANSFER; MOISTURE; MOISTURE DETERMINATION; OSMOSIS; SOLUTIONS; SUGAR (SUCROSE);

COEFFICIENT OF DIFFUSION; CONCENTRATION GRADIENTS; DIFFUSIONAL AND LOGISTIC MODELS; MASS TRANSFER PROCESS; OPERATING CONDITION; OSMOTIC DEHYDRATION; SOLIDS GAIN; SUCROSE CONCENTRATION;

DEHYDRATION;

CASTANEA SATIVA;

EID: 34250836672     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.017     Document Type: Article

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