The effect of blanching and freezing on osmotic dehydration of pumpkin

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 30-38

  Kowalska, Hanna ^a   Lenart, Andrzej ^a   Leszczyk, Dominika ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Diffusion coefficient; Peleg's and exponential equations; Solids; Water

Indexed keywords

DEHYDRATION; FREEZING; GLUCOSE; OSMOSIS; STARCH; WATER;

EXPONENTIAL EQUATIONS; OSMOTIC DEHYDRATION; PRETREATMENT; PUMPKIN;

FOOD PRODUCTS;

EID: 36248965222     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.006     Document Type: Article

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