Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 436-443

  Ferrari, Cristhiane C ^a   Arballo, Javier R ^b   Mascheroni, Rodolfo H ^b   Hubinger, Miriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Cucumis melo L.; Effective diffusivity; Hydrodynamic model; Pulsed vacuum osmotic dehydration; Stress at rupture; Sucrose solution

Indexed keywords

CUCUMIS MELO; EFFECTIVE DIFFUSIVITIES; HYDRODYNAMIC MODEL; PULSED VACUUM; SUCROSE SOLUTION;

DEWATERING; FLUID DYNAMICS; HYDRODYNAMICS; MASS TRANSFER; MECHANICAL PROPERTIES; OSMOSIS; SUGAR (SUCROSE); TEXTURES; VACUUM; VACUUM TECHNOLOGY;

DEHYDRATION;

CUCUMIS; CUCUMIS MELO;

EID: 78651349745     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02510.x     Document Type: Article

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