Osmotic dehydration of pineapple as a pre-treatment for further drying

Journal of Food Engineering

Volumn 85, Issue 2, 2008, Pages 277-284

  Lombard, G E ^a   Oliveira, J C ^c   Fito, P ^b   Andres A ^b  

^a DSI CSIR Nanotechnology Innovation Centre   (South Africa)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Osmotic dehydration; Pineapple; Quality; Translucency; Vacuum impregnation

Indexed keywords

ATMOSPHERIC PRESSURE; CONCENTRATION (PROCESS); DEHYDRATION; OSMOSIS; SOLUTIONS; THERMAL EFFECTS;

OSMOTIC DEHYDRATION; PINEAPPLE; TRANSLUCENCY; VACUUM IMPREGNATION; WEIGHT REDUCTION;

FOOD PRODUCTS;

ANANAS COMOSUS;

EID: 35348876592     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.07.009     Document Type: Article

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