Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung)

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1918-1924

  Pattanapa, Kanitta ^a   Therdthai, Nantawan ^a   Chantrapornchai, Withida ^a   Zhou, Weibiao ^b,c  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Drying; Glycerol; Mandarin; Osmotic dehydration; Osmotic solution

Indexed keywords

HOT AIR DRYING; KINETIC RATE CONSTANTS; MANDARIN; MOISTURE CONTENTS; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; QUALITY FACTORS; REDUCING SUGARS; VITAMIN C; WATER ACTIVITY; WATER LOSS;

CURING; DEWATERING; DRYING; GLYCEROL; MIXTURES; OSMOSIS; RATE CONSTANTS; SUGAR (SUCROSE); WATER CONTENT;

DEHYDRATION;

EID: 77956100811     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02353.x     Document Type: Article

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