Acceleration of osmotic dehydration process through ohmic heating of foods: Raspberries (Rubus idaeus);Aceleración de la deshidratación osmótica de frambuesas (Rubus idaeus) por medio de calentamiento óhmico

Archivos Latinoamericanos de Nutricion

Volumn 57, Issue 2, 2007, Pages 192-195

  Simpson R , Ricardo ^a   Jiménez P , Maite ^a   Carevic G , Erica ^a   Grancelli M , Romina ^a  

^a DEPARTAMENTO DE FÍSICA   (Chile)

Author keywords

Hurdles technology; Ohmic heating; Osmotic dehydration

Indexed keywords

ARTICLE; COMPARATIVE STUDY; DESICCATION; FOOD HANDLING; FRUIT; HEAT; METHODOLOGY; OSMOSIS; ROSACEAE; TIME;

DESICCATION; FOOD HANDLING; FRUIT; HEAT; OSMOSIS; ROSACEAE; TIME FACTORS;

RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 37249028608     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. Barbosa-Cánovas G, Góngora N, Pothakamury U, Swanson B. Preservation of Foods with Pulsed Electric Fields. Academic Press, London. 1998.
2. Wang W & Sastry SK. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies. 2002; 3,371-377.
3. Kulshrestha S & Sastry SK. Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment. Innovative Food Science and Emerging Technologies, 2003;4, 189-194.
4. Zhong T & Lima M. The effects of ohmic heating on vacuum drying rate of sweet potato tissue. Bioresource Technology. 2003;87, 215-220.
5. Weaver JC, Chizmadzhev YA. Theory of electroporation: a review. Bioelectrochemistry and Bioenergetics". 1996;41,135-160.
6. Sundaram S, Stebe KJ. Dynamic penetration of an insoluble monolayer by a soluble surfactant: theory and experiment. Langmuir. 1997;13, 1729-1736.
7. Ngadi M, Bazhal M, Raghavan GSV. Engineering aspects of pulsed electroplasmolysis of vegetable tissues. J Sci Res Development. Invited Overview Paper. Vol. V. 2003.
8. Lima M & Sastry S. The effects of ohmic heating frequency on hot-air drying rate and juice yield. J Food Eng. 1999;41, 115-119.
9. Wang W & Sastry SK. Effects of thermal and electrothermal pretreatments on hot air drying rate vegetable tissue. J Food Process Eng. 2000;23,299-319.
10. Praporscic I, Lebovka NI, Ghnimi S, Vorobiev E. Ohmically heated, enhanced expression of juice from apple and potato tissues. Biosystems Engineering. 2006;93(2), 199-204.