Effect of pulsed electric field and osmotic dehydration pretreatment on the convective drying of carrot tissue

Drying Technology

Volumn 26, Issue 2, 2008, Pages 231-238

  Amami, E ^a,b   Khezami, L ^a,b   Vorobiev, E ^a   Kechaou, N ^b  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Carrot tissue; Centrifugal osmotic dehydration time; Convective drying; Pulsed electric field; Temperature of air drying

Indexed keywords

CENTRIFUGATION; DEHYDRATION; DIFFUSION; ELECTRIC FIELD EFFECTS; FOOD PRODUCTS; HEAT CONVECTION; MOISTURE; OSMOSIS;

CONVECTIVE DRYING; FICK'S LAW; OSMOTIC DEHYDRATION; PULSE ELECTRIC FIELD;

DRYING;

CENTRIFUGATION; DEHYDRATION; DIFFUSION; DRYING; ELECTRIC FIELD EFFECTS; FOOD PRODUCTS; HEAT CONVECTION; MOISTURE; OSMOSIS;

EID: 39049120423     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701537294     Document Type: Article

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