Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits

Journal of Food Engineering

Volumn 103, Issue 1, 2011, Pages 29-37

  Mayor, L ^a   Moreira, R ^b   Sereno, A M ^c  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Air drying; Bulk density; Modelling; Osmotic dehydration; Particle density; Shape factors

Indexed keywords

AIR DRYING; BULK DENSITY; MODELLING; OSMOTIC DEHYDRATION; PARTICLE DENSITIES; SHAPE FACTOR;

CYLINDERS (SHAPES); DEWATERING; DRYING; OSMOSIS; POROSITY; SHRINKAGE; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE);

DEHYDRATION;

CUCURBITA PEPO;

EID: 78649327012     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.08.031     Document Type: Article

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