Modeling of the process of moisture loss during the storage of dried apricots

Food Science and Technology International

Volumn 17, Issue 5, 2011, Pages 439-447

  Miranda, G ^a   Berna, A ^a   Bon, J ^b   Mulet, A ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Dried apricots; kinetics; Maillard reaction; moisture; storage

Indexed keywords

CONSTANT TEMPERATURE; DRIED APRICOTS; DRIED FOOD; DRIED FRUITS; EMPIRICAL KINETIC MODEL; MAILLARD; MAILLARD REACTION; MOISTURE LOSS; NUTRITIONAL VALUE; OXIDATION PROCESS; REFERENCE PARAMETERS; SHELF LIFE; SORPTION ISOTHERMS; STORAGE CONDITION; SURROUNDING ENVIRONMENT; WATER ACTIVITY; WATER PRODUCTION; WATER TRANSFERS;

CHEMICAL REACTIONS; FRUITS; GLYCOSYLATION; MOISTURE DETERMINATION; SORPTION; WATER CONTENT;

FOOD STORAGE;

PRUNUS ARMENIACA;

GLASS; POLYPROPYLENE; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; COMPUTER SIMULATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GLYCATION; KINETICS; PRUNUS; REPRODUCIBILITY; TEMPERATURE;

COMPUTER SIMULATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GLASS; KINETICS; MAILLARD REACTION; MODELS, CHEMICAL; POLYPROPYLENES; PRUNUS; REPRODUCIBILITY OF RESULTS; TEMPERATURE; WATER;

EID: 80054931166     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211398810     Document Type: Article

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