Modeling of kinetics, equilibrium and distribution data of osmotically dehydrated carambola (Averrhoa carambola L.) in sugar solutions

Journal of Food Engineering

Volumn 104, Issue 2, 2011, Pages 218-226

  Ruiz Lopez I I ^a   Ruiz Espinosa, H ^a   Herman Lara, E ^b   Zarate Castillo G ^b  

^a BENEMÉRITA UNIVERSIDAD AUTÓNOMA DE PUEBLA   (Mexico)

^b Instituto Tecnologico de Tuxtepec   (Mexico)

Author keywords

Diffusion; Distribution coefficient; Mass transfer; Modeling; Osmotic dehydration; Starfruit

Indexed keywords

ANALYTICAL SOLUTIONS; AVERRHOA CARAMBOLA; CARAMBOLA; CENTRAL COMPOSITE DESIGNS; DIFFUSIVITIES; DISTRIBUTION COEFFICIENT; EXPERIMENTAL CONDITIONS; FICK'S SECOND LAW; GAIN RATIO; GLUCOSE SOLUTION; MASS RATIO; MASS TRANSFER RATE; MATHEMATICAL DESCRIPTIONS; MODELING; OSMOTIC AGENTS; OSMOTIC DEHYDRATION; PROCESS TEMPERATURE; SOLUTE CONCENTRATIONS; STARFRUIT; SUGAR SOLUTIONS; UNSTEADY STATE; WATER DIFFUSIVITY; WATER LOSS;

DEWATERING; DIFFUSION IN LIQUIDS; FRUCTOSE; FRUITS; GLUCOSE; MASS TRANSFER; OSMOSIS; SUGAR (SUCROSE);

DEHYDRATION;

AVERRHOA CARAMBOLA;

EID: 79951514144     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.12.013     Document Type: Article

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