Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit

Journal of Food Engineering

Volumn 90, Issue 3, 2009, Pages 372-379

  Moraga, M J ^a   Moraga, G ^a   Fito, P J ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Calcium lactate; Mechanical properties; Microbial counts; Osmotic dehydration; Pulsed vacuum osmotic dehydration; Respiration rate; Vacuum impregnation

Indexed keywords

AGRICULTURAL PRODUCTS; CALCIUM; CALCIUM ALLOYS; DEWATERING; FRUITS; MECHANICAL PROPERTIES; SUGAR (SUCROSE); VACUUM; VACUUM TECHNOLOGY; VEGETATION;

CALCIUM LACTATE; MICROBIAL COUNTS; OSMOTIC DEHYDRATION; PULSED VACUUM OSMOTIC DEHYDRATION; RESPIRATION RATE; VACUUM IMPREGNATION;

DEHYDRATION;

CITRUS X PARADISI;

EID: 51349101601     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.07.007     Document Type: Article

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