Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

Drying Technology

Volumn 28, Issue 2, 2010, Pages 294-303

  Garcia Noguera, Juan ^a   Oliveira, Francisca I P ^b   Gallão, Maria Izabel ^b   Weller, Curtis L ^a   Rodrigues, Sueli ^b   Fernandes, Fabiano A N ^b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Drying; Osmotic dehydration; Strawberry; Ultrasound

Indexed keywords

DISTILLED WATER; DRYING RATES; DRYING TIME; FRUIT TISSUES; MICROSCOPIC ANALYSIS; OSMOTIC DEHYDRATION; OSMOTIC PRESSURE; OSMOTIC SOLUTIONS; PRE-TREATMENT; PRE-TREATMENTS; SOLUBLE SOLIDS; SUCROSE CONCENTRATION; SUCROSE SOLUTION; TOTAL PROCESSING TIME; ULTRASONIC ENERGY; ULTRASONIC FREQUENCY; WATER DIFFUSIVITY; WATER LOSS;

CEMENTS; COST REDUCTION; CURING; DEWATERING; DIFFUSION IN LIQUIDS; DRYING; FRUITS; MICROCHANNELS; OSMOSIS; SUGAR (SUCROSE); ULTRASONIC TRANSMISSION; ULTRASONIC WAVES; ULTRASONICS;

DEHYDRATION;

EID: 77951018784     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930903530402     Document Type: Article

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