Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples (cv. Granny Smith)

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 562-568

  Moreno, J ^a   Simpson, R ^b,c   Estrada, D ^a   Lorenzen, S ^a   Moraga, D ^a   Almonacid, S ^b,c  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b DEPARTAMENTO DE FÍSICA   (Chile)

^c Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

Author keywords

Apples; Electric filed; Microstructure; Ohmic heating; Osmotic dehydration; Pulsed vacuum; Vacuum impregnation

Indexed keywords

APPLES; ELECTRIC FILED; OSMOTIC DEHYDRATION; PULSED VACUUM; VACUUM IMPREGNATION;

DEHYDRATION; DEWATERING; ELECTRIC FIELDS; HEATING; INDUSTRIAL RESEARCH; KINETICS; MICROSTRUCTURE; OSMOSIS; SUGAR (SUCROSE); TISSUE; VACUUM; VACUUM DEPOSITION; VACUUM TECHNOLOGY;

FRUITS;

MALUS X DOMESTICA;

EID: 80054054454     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.06.011     Document Type: Article

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