A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates

Journal of Food Engineering

Volumn 85, Issue 1, 2008, Pages 1-11

  Floury, J ^a   Le Bail, A ^b   Pham, Q T ^c  

^a UMR1253   (France)

^b Universite de Nantes   (France)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Freezing; Mango fruit; Modelling; Osmotic dehydration

Indexed keywords

CELL MEMBRANES; FREEZING; MASS TRANSFER; MATHEMATICAL MODELS; SUGAR (SUCROSE); TISSUE CULTURE; WATER;

EXTRACELLULAR VOLUMES; MASS BALANCE EQUATIONS; MASS TRANSFER RATES; OSMOTIC DEHYDRATION;

DEHYDRATION;

EID: 34848845828     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.06.011     Document Type: Article

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