Prediction of water and soluble solids concentration during osmotic dehydration of mango

Food and Bioproducts Processing

Volumn 86, Issue 1, 2008, Pages 7-13

  Khan, M A M ^a   Ahrne L ^b   Oliveira, J C ^d   Oliveira, F A R ^c  

^a EDUARDO MONDLANE UNIVERSITY   (Mozambique)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d NONE

Author keywords

Arrhenius model; Mass transfer; Mathematical modelling; Process optimisation

Indexed keywords

DEHYDRATION; MASS TRANSFER; MATHEMATICAL MODELS; OPTIMIZATION; REACTION KINETICS; SUGAR (SUCROSE); THERMAL EFFECTS; WATER;

ARRHENIUS MODEL; MANGO; OSMOTIC DEHYDRATION; SOLUBLE SOLIDS;

CONCENTRATION (PROCESS);

EID: 41849143812     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2007.10.012     Document Type: Article

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