Osmotic dehydration of tomato in sucrose solutions: Fick's law classical modeling

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Bui, Huu Thuan ^a,b   Makhlouf, Joseph ^a   Ratti, Cristina ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b CAN THO UNIVERSITY   (Viet Nam)

Author keywords

Diffusion; Modeling; Osmotic dehydration; Sucrose profiles; Tomato

Indexed keywords

SUCROSE; WATER;

ARTICLE; DEHYDRATION; DIFFUSION; FOOD PRESERVATION; METHODOLOGY; OSMOSIS; PHYSIOLOGY; SOLUTION AND SOLUBILITY; TEMPERATURE; THEORETICAL MODEL; TIME; TOMATO;

DEHYDRATION; DIFFUSION; FOOD PRESERVATION; LYCOPERSICON ESCULENTUM; MODELS, THEORETICAL; OSMOSIS; SOLUTIONS; SUCROSE; TEMPERATURE; TIME FACTORS; WATER;

LYCOPERSICON ESCULENTUM;

EID: 65849306201     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01177.x     Document Type: Article

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