Effect of blanching by ohmic heating on the osmotic dehydration behavior of apple cubes

Drying Technology

Volumn 27, Issue 6, 2009, Pages 739-746

  Allali, Hind ^a   Marchal, Luc ^b   Vorobiev, Eugène ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITÉ DE NANTES   (France)

Author keywords

Apples; Electrical conductivity; Mass transfer; Ohmic heating; Osmotic dehydration

Indexed keywords

APPLE TISSUE; APPLES; CELLULAR STRUCTURE; ELECTRICAL CONDUCTIVITY; EQUILIBRIUM STATE; HEATING TEMPERATURES; OHMIC HEATING; OSMOTIC DEHYDRATION; SUCROSE SOLUTION;

BLEACHING; DEWATERING; ELECTRIC CONDUCTIVITY; FRUITS; HEATING; MASS TRANSFER; OSMOSIS; SUGAR (SUCROSE);

DEHYDRATION;

EID: 68049131617     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930902827965     Document Type: Article

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