Changes in the physical properties of bananas on applying HTST pulse during air-drying

Journal of Food Engineering

Volumn 83, Issue 4, 2007, Pages 531-540

  Hofsetz, Kelly ^a   Lopes, Celso Costa ^a   Hubinger, Miriam Dupas ^a   Mayor, Luis ^b   Sereno, Alberto M ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Campus Universitário de Santiago   (Portugal)

Author keywords

Dehydration; Porosity; Puffing; Shrinkage; Structure

Indexed keywords

AIR-DRYING PROCESSES; BANANA SLICES; DRYING TREATMENTS; PUFFING;

DEHYDRATION; DRYING; FOOD PROCESSING; POROSITY; SHRINKAGE;

FRUITS;

NEPTUNIA;

EID: 34447576869     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.04.003     Document Type: Article

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