Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas

Journal of Food Engineering

Volumn 96, Issue 4, 2010, Pages 498-504

  Corrêa, Jefferson L G ^a   Pereira, Leila M ^b   Vieira, Gláucia S ^b   Hubinger, Míriam D ^b  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Dehydrated fruit; Hydrodynamic model; Psidium guajava L.; PVOD; Sucrose concentration

Indexed keywords

DEHYDRATED FRUIT; HYDRODYNAMIC MODEL; PSIDIUM GUAJAVA L.; PVOD; SUCROSE CONCENTRATION;

CONCENTRATION (PROCESS); DEHYDRATION; DENSITY (SPECIFIC GRAVITY); FRUITS; HYDRODYNAMICS; MASS TRANSFER; OSMOSIS; SUGAR (SUCROSE); VACUUM;

FLUID DYNAMICS;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 70350574744     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.032     Document Type: Article

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