Microstructure analysis on pre-treated apple slices and its effect on water release during air drying

Journal of Food Engineering

Volumn 106, Issue 3, 2011, Pages 253-261

  Ramirez C ^a,b   Troncoso, E ^a   Munoz J ^a   Aguilera, J M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b DEPARTAMENTO DE FÍSICA   (Chile)

Author keywords

Air drying; Apple slices; Microstructure; Modeling; Pre treatments; Water loss

Indexed keywords

AIR DRYING; APPLE SLICES; BOILING WATER; CELL CAVITY; CELL WALLS; CONTROL SAMPLES; DIFFUSIVITY COEFFICIENT; DRYING PROCESS; DRYING RATES; FREEZING/THAWING; MICRO-STRUCTURAL; MICROSTRUCTURE ANALYSIS; PRE-TREATMENTS; QUANTITATIVE STRUCTURES; SIZE PARAMETERS; UNI-AXIAL COMPRESSION; VACUUM IMPREGNATION; WATER LOSS; WATER LOSS RATES; WATER RELEASE;

FRUITS; IMPREGNATION; MICROSTRUCTURE; PHASE TRANSITIONS; VACUUM;

DRYING;

MALUS X DOMESTICA;

EID: 79959328022     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.020     Document Type: Article

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