Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force

Journal of Food Engineering

Volumn 83, Issue 4, 2007, Pages 605-613

  Amami, E ^a,b   Fersi, A ^a,b   Vorobiev, E ^a   Kechaou, N ^b  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Carrot; Centrifugal field; Limited volume of osmotic solution; NaCl sucrose solution; Osmotic dehydration; Pulsed electric field; Sucrose solution

Indexed keywords

CARROT; CENTRIFUGAL FIELD; NACL/SUCROSE SOLUTION; OSMOTIC DEHYDRATION; OSMOTIC SOLUTION; PULSED ELECTRIC FIELDS; SUCROSE SOLUTION;

BINARY MIXTURES; DEHYDRATION; ELECTRIC FIELD EFFECTS; OSMOSIS; SUGAR (SUCROSE); TISSUE; WATER;

AGRICULTURAL PRODUCTS;

DAUCUS CAROTA;

EID: 34447553540     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.04.021     Document Type: Article

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