Mass transfer kinetics and regressional-desirability optimisation during osmotic dehydration of pumpkin, kiwi and pear

International Journal of Food Science and Technology

Volumn 47, Issue 2, 2012, Pages 306-314

  Arballo, Javier R ^a,b   Bambicha, Ruth R ^a   Campañone, Laura A ^a,b   Agnelli, Miriam E ^a,b   Mascheroni, Rodolfo H ^a,b  

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

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Butternut pumpkin; Empirical modelling; Kiwi; Optimisation osmotic dehydration; Pear

Indexed keywords

BUTTERNUT PUMPKIN; EMPIRICAL MODELLING; KIWI; OPTIMISATIONS; PEAR;

DEWATERING; FRUITS; KINETICS; LINEAR REGRESSION; MASS TRANSFER; OPTIMIZATION; OSMOSIS; POLYNOMIALS; SUGAR (SUCROSE);

DEHYDRATION;

JUGLANS CINEREA; PYRUS;

EID: 84855877016     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02840.x     Document Type: Article

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