Osmotic dehydration as a factor in freezing of tomato

American Journal of Food Technology

Volumn 6, Issue 6, 2011, Pages 483-491

  Chottanom, P ^a   Srisa Ard, M ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Freezing; Mass transfer; Osmotic solution; Property; Tomato

Indexed keywords

LYCOPENE CONTENT; MELTING TEMPERATURES; OSMOTIC AGENTS; OSMOTIC DEHYDRATION; OSMOTIC SOLUTION; OSMOTIC SOLUTIONS; PROPERTY; SOLID MASS; TOMATO;

ALCOHOLS; DEHYDRATION; FREEZING; MALTOSE; MASS TRANSFER; OSMOSIS; SUGAR (SUCROSE); WATER CONTENT;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 78649955157     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.483.491     Document Type: Article

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