Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue

Journal of Food Engineering

Volumn 102, Issue 1, 2011, Pages 34-42

  Castro Giraldez M ^a   Fito, P J ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Mass transfer; Nonlinear model; Osmotic dehydration; Thermodynamic model

Indexed keywords

APPLE TISSUE; CONCENTRATION PROFILES; DRIVING FORCES; IRREVERSIBLE THERMODYNAMICS; MECHANICAL ENERGIES; MEMBRANE SYSTEM; NON-LINEAR MODEL; NONLINEAR THERMODYNAMICS; OPERATION PROCESS; OSMOTIC DEHYDRATION; PHYSICAL-CHEMICAL PARAMETERS; STRUCTURAL CHANGE; SUCROSE AQUEOUS SOLUTION; THERMODYNAMIC MODEL; TRANSPORT BEHAVIOUR;

DEWATERING; FRUITS; MASS TRANSFER; OSMOSIS; SHRINKAGE; SOLUTIONS; SUGAR (SUCROSE); THERMODYNAMIC PROPERTIES; TISSUE;

DEHYDRATION;

MALUS X DOMESTICA;

EID: 77956615849     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.032     Document Type: Article

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