Apple pectic gel produced by dehydration

Food and Bioprocess Technology

Volumn 2, Issue 2, 2009, Pages 194-207

  Leiva Díaz, Evangelina ^a,b,c   Giannuzzi, Leda ^a   Giner, Sergio A ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^c Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Fruit leather; Hot air drying; Non isothermal drying

Indexed keywords

APPLE PUREES; BIOT NUMBERS; CONSTANT DRYING RATE PERIODS; DIFFUSIVE MODELS; DIFFUSIVITIES; DRYING CURVES; DRYING KINETICS; DRYING TIME; FLEXIBLE SHEETS; FOUR POINTS; FRUIT LEATHER; HIGH MOISTURES; HOT-AIR DRYING; INTERNAL CONTROLS; ISOTHERMAL DRYING; MIXED CONTROLS; MOISTURE CONTENTS; NON-ISOTHERMAL DRYING; SENSORY EVALUATIONS; SORPTION ISOTHERMS; VOLUME REDUCTIONS; WATER ACTIVITIES;

ACTIVATION ENERGY; COAGULATION; CURING; DEWATERING; FRUITS; GELATION; ISOTHERMS; LEATHER; MOISTURE CONTROL; POLYSACCHARIDES; SORPTION; SUGAR (SUCROSE); SUGARS; TANNING; WATER CONTENT; WATER QUALITY;

DRYING;

MALUS X DOMESTICA;

EID: 65249166530     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0035-9     Document Type: Article

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