Process conditions effect on the quality of banana osmotically dehydrated

Journal of Food Engineering

Volumn 103, Issue 4, 2011, Pages 401-408

  Atares, L ^a   Sousa Gallagher, M J ^b   Oliveira, F A R ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Banana; Osmotic dehydration; Quality; Sucrose concentration; Temperature

Indexed keywords

BANANA; COMPOSITIONAL CHANGES; DEHYDRATION EFFICIENCY; DEHYDRATION KINETICS; FULL FACTORIAL DESIGN; INITIAL RATE; LOW TEMPERATURES; MASS LOSS; NEGATIVE IMPACTS; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; PELEG'S EQUATION; PROCESS CONDITION; PROCESS TEMPERATURE; PRODUCT QUALITY; QUALITY; SHAPE CHANGE; SUCROSE CONCENTRATION; SUCROSE SOLUTION;

CONCENTRATION (PROCESS); DEWATERING; FRUITS; OSMOSIS; QUALITY CONTROL; SUGAR (SUCROSE);

DEHYDRATION;

EID: 78651251271     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.11.010     Document Type: Article

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