Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration

Food and Bioprocess Technology

Volumn 3, Issue 3, 2010, Pages 406-414

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

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITÉ DE NANTES   (France)

Author keywords

Diffusion; Ohmic heating (OH); Osmotic dehydration (OD); Strawberries

Indexed keywords

APPROXIMATE SOLUTION; DRY MATTERS; EFFECTIVE DIFFUSION; EFFECTIVE DIFFUSION COEFFICIENTS; FICK'S LAW; OHMIC HEATING; OSMOTIC DEHYDRATION; OSMOTIC DEHYDRATION (OD); OSMOTIC SOLUTIONS; SUCROSE SOLUTION; TWO-TEMPERATURE; UNSTEADY STATE;

BLANCHING; DEWATERING; FRUITS; HEATING; MASS TRANSFER; OSMOSIS; SUGAR (SUCROSE);

DEHYDRATION;

FRAGARIA X ANANASSA;

EID: 77952803648     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0115-5     Document Type: Article

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