메뉴 건너뛰기




Volumn 19, Issue 1, 2012, Pages 7-18

Factors affecting mass transfer during osmotic dehydration of fruits

Author keywords

Mass transfer; Osmotic dehydration; Solid gain; Water loss

Indexed keywords


EID: 84856827271     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Short Survey
Times cited : (95)

References (64)
  • 1
    • 0035739497 scopus 로고    scopus 로고
    • Use of pulsed electric field pretreatment to improve dehydration characteristics of plant beased foods
    • Ade-Omowaye, O.I.B., Angersbach, A., Taiwo, A.K. and Knorr, D. 2001. Use of pulsed electric field pretreatment to improve dehydration characteristics of plant beased foods. Trends in Food Science and Technology 12: 285-295.
    • (2001) Trends in Food Science and Technology , vol.12 , pp. 285-295
    • Ade-Omowaye, O.I.B.1    Angersbach, A.2    Taiwo, A.K.3    Knorr, D.4
  • 2
    • 77951209096 scopus 로고    scopus 로고
    • Effect of vacuum impregnation and ohmic heating with citric acid on the behaviour of osmotic dehydration and structural changes of apple fruit
    • Allali, h., Marchal, L. and Vorobiev, E. 2010. Effect of vacuum impregnation and ohmic heating with citric acid on the behaviour of osmotic dehydration and structural changes of apple fruit. Biosystem Engineering 106: 6-13.
    • (2010) Biosystem Engineering , vol.106 , pp. 6-13
    • Allali, H.1    Marchal, L.2    Vorobiev, E.3
  • 3
    • 77952803648 scopus 로고    scopus 로고
    • Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration
    • Allali, h., Marchal, L. and Vorobiev, E. 2010. Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration. Food Bioprocess Technology 3: 406-414.
    • (2010) Food Bioprocess Technology , vol.3 , pp. 406-414
    • Allali, H.1    Marchal, L.2    Vorobiev, E.3
  • 4
    • 33646199373 scopus 로고    scopus 로고
    • Modeling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field
    • Amami, E., Vorobiev, E. and Kechaou, N. 2006. Modeling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field. LWT-Food Science and Technology 39: 1014-1021.
    • (2006) LWT-Food Science and Technology , vol.39 , pp. 1014-1021
    • Amami, E.1    Vorobiev, E.2    Kechaou, N.3
  • 5
    • 0141990763 scopus 로고    scopus 로고
    • Mass transfer kinetics of osmotic dehydration of cherry tomato
    • Azoubel, P.M. and Murr, F.E.X. 2004. Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering 61: 291-295.
    • (2004) Journal of Food Engineering , vol.61 , pp. 291-295
    • Azoubel, P.M.1    Murr, F.E.X.2
  • 7
    • 0002221122 scopus 로고
    • Edible coatings for lightly processed fruits and vegetables
    • Boldwin, E.A. 1995. Edible coatings for lightly processed fruits and vegetables. Journal of Hortscience. 30: 35-37.
    • (1995) Journal of Hortscience. , vol.30 , pp. 35-37
    • Boldwin, E.A.1
  • 8
    • 0026516553 scopus 로고
    • Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration
    • Camirand, W., Krochta, J.M., Pavlath, A.E., Wong, D. and Cole, M.E. 1992. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Carbohydrate Polymers 17: 39-49.
    • (1992) Carbohydrate Polymers , vol.17 , pp. 39-49
    • Camirand, W.1    Krochta, J.M.2    Pavlath, A.E.3    Wong, D.4    Cole, M.E.5
  • 9
    • 8344225308 scopus 로고    scopus 로고
    • Physical and chemical changes induced by osmotic dehydration in plant tissues
    • Chiralt, A. and Talens, P. 2005. Physical and chemical changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering 67: 167-177.
    • (2005) Journal of Food Engineering , vol.67 , pp. 167-177
    • Chiralt, A.1    Talens, P.2
  • 10
    • 0345552198 scopus 로고    scopus 로고
    • Effect of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue
    • Del Valle, M.J., Aranguiz, V. and Leon, H. 1998. Effect of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Research International 31: 557-569.
    • (1998) Food Research International , vol.31 , pp. 557-569
    • Del Valle, M.J.1    Aranguiz, V.2    Leon, H.3
  • 11
    • 75249085077 scopus 로고    scopus 로고
    • Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples
    • Devic, E., Guyoi, S. Daudin, J. and Bonazzi, C. 2010. Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. Journal of Agricultural and Food Chemistry 58: 606-614.
    • (2010) Journal of Agricultural and Food Chemistry , vol.58 , pp. 606-614
    • Devic, E.1    Guyoi, S.2    Daudin, J.3    Bonazzi, C.4
  • 12
    • 0008191961 scopus 로고    scopus 로고
    • Application of chitin/chitosan and their derivatives in food industry
    • Dong, Y., Yuan, Y., Qiu, W., Wu, Y., Wang, M. and Xu, C. 2000. Application of chitin/chitosan and their derivatives in food industry. Food Science and Technology 5: 28-31.
    • (2000) Food Science and Technology , vol.5 , pp. 28-31
    • Dong, Y.1    Yuan, Y.2    Qiu, W.3    Wu, Y.4    Wang, M.5    Xu, C.6
  • 13
    • 0027190158 scopus 로고
    • Cellular permeabilisation of cultured plant tissue by high electric field pulse and ultra high pressure for recovery of secondary metabolites
    • Dornenburg, H. and Knorr, D. 1993. Cellular permeabilisation of cultured plant tissue by high electric field pulse and ultra high pressure for recovery of secondary metabolites. Food Biotechnology 7: 35-48.
    • (1993) Food Biotechnology , vol.7 , pp. 35-48
    • Dornenburg, H.1    Knorr, D.2
  • 14
    • 32844464039 scopus 로고    scopus 로고
    • Influence of osmotic agent on the osmotic dehydration of papaya (Carica papaya L.)
    • El-Aouar, A.A., Azoubel, M.P., Barbosa, L.J. and Murr, X.E.F. 2006. Influence of osmotic agent on the osmotic dehydration of papaya (Carica papaya L.). Journal of Food Engineering 75: 267-274.
    • (2006) Journal of Food Engineering , vol.75 , pp. 267-274
    • El-Aouar, A.A.1    Azoubel, M.P.2    Barbosa, L.J.3    Murr, X.E.F.4
  • 15
    • 33747043587 scopus 로고    scopus 로고
    • Assessment of osmotic process in combination with coating on effective diffusivities during drying of apple slices
    • Emam-Djomech, Z., Dehghannya, J. and Gharabagh, R.S. 2006. Assessment of osmotic process in combination with coating on effective diffusivities during drying of apple slices. Drying Technology 24: 1159-1164.
    • (2006) Drying Technology , vol.24 , pp. 1159-1164
    • Emam-Djomech, Z.1    Dehghannya, J.2    Gharabagh, R.S.3
  • 16
    • 0035427724 scopus 로고    scopus 로고
    • Combined osmotic and microwave vacuum dehydration of apples and strawberries
    • Erule, U. and Shubert, A. 2001. Combined osmotic and microwave vacuum dehydration of apples and strawberries. Journal of Food Engineering 49: 193-199.
    • (2001) Journal of Food Engineering , vol.49 , pp. 193-199
    • Erule, U.1    Shubert, A.2
  • 17
    • 0542369580 scopus 로고
    • High pressure and freezing pretreatment effects on drying, rehydration, texture and colour of green beans, carrots and potatoes
    • Eshtiaghi, M.N., Stute, R. and Knorr, D. 1994. High pressure and freezing pretreatment effects on drying, rehydration, texture and colour of green beans, carrots and potatoes. Journal of Food Science 59: 1168-1170.
    • (1994) Journal of Food Science , vol.59 , pp. 1168-1170
    • Eshtiaghi, M.N.1    Stute, R.2    Knorr, D.3
  • 18
    • 33947614597 scopus 로고    scopus 로고
    • Effect of prefreezing and solutes on mass transfer during osmotic dehydration and colour of oven-dried African star apple during storage
    • Falade, K.O. and Adelakun, A.T. 2007. Effect of prefreezing and solutes on mass transfer during osmotic dehydration and colour of oven-dried African star apple during storage. International Journal of Food Science and Technology 42: 394-402.
    • (2007) International Journal of Food Science and Technology , vol.42 , pp. 394-402
    • Falade, K.O.1    Adelakun, A.T.2
  • 19
    • 33846226667 scopus 로고    scopus 로고
    • Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon
    • Falade, K.O., Igbeka, J.C. and Ayanwuyi, F.A. 2007. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering 80: 979-985.
    • (2007) Journal of Food Engineering , vol.80 , pp. 979-985
    • Falade, K.O.1    Igbeka, J.C.2    Ayanwuyi, F.A.3
  • 20
    • 34147113369 scopus 로고    scopus 로고
    • Ultrasound as pre-treatment for frying of fruits: dehydration of banana
    • Fernandes, N.A.F. and Rodrigues, S. 2007. Ultrasound as pre-treatment for frying of fruits: dehydration of banana. Journal of Food Engineering 82: 261-267.
    • (2007) Journal of Food Engineering , vol.82 , pp. 261-267
    • Fernandes, N.A.F.1    Rodrigues, S.2
  • 21
    • 79953721664 scopus 로고    scopus 로고
    • Dehydration of Malay apple (Syzygium malaccense L.) using ultrasound as pre-treatment
    • Francisa, I.P., Oliveira, M.I. and Gallao, S.F.N. 2010. Dehydration of Malay apple (Syzygium malaccense L.) using ultrasound as pre-treatment. Food Bioprocess Technology 4: 610-615.
    • (2010) Food Bioprocess Technology , vol.4 , pp. 610-615
    • Francisa, I.P.1    Oliveira, M.I.2    Gallao, S.F.N.3
  • 23
    • 77956055783 scopus 로고    scopus 로고
    • Effects of chitosan coating on mass transfer during osmotic dehydration of papaya
    • Garcia, M., Diaz, R., Martinez, Y. and Casariego, A. 2010. Effects of chitosan coating on mass transfer during osmotic dehydration of papaya. Food Research International 43: 1656-1660.
    • (2010) Food Research International , vol.43 , pp. 1656-1660
    • Garcia, M.1    Diaz, R.2    Martinez, Y.3    Casariego, A.4
  • 24
    • 0037410044 scopus 로고    scopus 로고
    • Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango
    • Giraldo, G., Talens, P., Fito, P. and Chiralt, A. 2003. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering 58: 33-43.
    • (2003) Journal of Food Engineering , vol.58 , pp. 33-43
    • Giraldo, G.1    Talens, P.2    Fito, P.3    Chiralt, A.4
  • 25
    • 0007060102 scopus 로고
    • Penetration of maltosaccharides in processed Clingstone Peaches
    • Hughes, R.E., Chichester, C.O. and Sterking, C. 1958. Penetration of maltosaccharides in processed Clingstone Peaches. Food Technology 12: 111-115.
    • (1958) Food Technology , vol.12 , pp. 111-115
    • Hughes, R.E.1    Chichester, C.O.2    Sterking, C.3
  • 26
    • 31644444479 scopus 로고    scopus 로고
    • Peroxidase inactivation and colour changes during ohmic blanching of pea puree
    • Icier, F., Yildiz, H and Baysal, T. 2006. Peroxidase inactivation and colour changes during ohmic blanching of pea puree. Journal of Food Engineering 74: 424-429.
    • (2006) Journal of Food Engineering , vol.74 , pp. 424-429
    • Icier, F.1    Yildiz, H.2    Baysal, T.3
  • 27
    • 58549086967 scopus 로고    scopus 로고
    • Osmotic dehydration of apricot: Kinetics and the effect of process parameters
    • Ispir, A. and Togrul, T.I. 2009. Osmotic dehydration of apricot: Kinetics and the effect of process parameters. Chemical Engineering Research and Design 87: 166-180.
    • (2009) Chemical Engineering Research and Design , vol.87 , pp. 166-180
    • Ispir, A.1    Togrul, T.I.2
  • 29
    • 0342484493 scopus 로고    scopus 로고
    • Modeling of mass transfer during osmotic dehydration of apples
    • Kaymak-Ertekin, F. and Sultanoglu, M. 2000. Modeling of mass transfer during osmotic dehydration of apples. Journal of Food Engineering 46: 243-250.
    • (2000) Journal of Food Engineering , vol.46 , pp. 243-250
    • Kaymak-Ertekin, F.1    Sultanoglu, M.2
  • 30
    • 33744763211 scopus 로고    scopus 로고
    • Development in the combined treatment of coating and osmotic dehydration of food: a review
    • Khin, M.M., Weibiao, Z. and Perera, C. 2005. Development in the combined treatment of coating and osmotic dehydration of food: a review. International Journal of Food Engineering 1-19.
    • (2005) International Journal of Food Engineering , pp. 1-19
    • Khin, M.M.1    Weibiao, Z.2    Perera, C.3
  • 31
    • 33747509289 scopus 로고    scopus 로고
    • A study of mass transfer in osmotic dehydration of coated potato cubes
    • Khin, M.M., Zhou, W. and Perera, C. 2006. A study of mass transfer in osmotic dehydration of coated potato cubes. Journal of Food Engineering 77: 84-95.
    • (2006) Journal of Food Engineering , vol.77 , pp. 84-95
    • Khin, M.M.1    Zhou, W.2    Perera, C.3
  • 32
    • 33750203003 scopus 로고    scopus 로고
    • Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration
    • Khin, M.M., Zhou, W. and Perera, C. 2007. Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration. Journal of Food Engineering 79: 817-827.
    • (2007) Journal of Food Engineering , vol.79 , pp. 817-827
    • Khin, M.M.1    Zhou, W.2    Perera, C.3
  • 33
    • 33847365811 scopus 로고    scopus 로고
    • Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties
    • Khin, M.M., Zhou, W. and Yeo, S. 2007. Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties. Journal of Food Engineering 81: 514-522.
    • (2007) Journal of Food Engineering , vol.81 , pp. 514-522
    • Khin, M.M.1    Zhou, W.2    Yeo, S.3
  • 34
    • 36248965222 scopus 로고    scopus 로고
    • The effect of blanching and freezing on osmotic dehydration of pumpkin
    • Kowalska, H., Lenart, A. and Leszczyk. D. 2008. The effect of blanching and freezing on osmotic dehydration of pumpkin. Journal of Food Engineering 86: 30-38.
    • (2008) Journal of Food Engineering , vol.86 , pp. 30-38
    • Kowalska, H.1    Lenart, A.2    Leszczyk, D.3
  • 35
    • 0002492131 scopus 로고    scopus 로고
    • Reasons and possibilities to control solid uptake during osmotic treatment of fruit and vegetables
    • Fito, P., Chiralt, A., Barat, M.J., Spiess, E.W. and Behsnillian, D. Technomic Publishing Company. USA
    • Lazarides, H.N. 2001. Reasons and possibilities to control solid uptake during osmotic treatment of fruit and vegetables. In Fito, P., Chiralt, A., Barat, M.J., Spiess, E.W. and Behsnillian, D. Osmotic dehydration and vacuum impregnation. Technomic Publishing Company. USA.
    • (2001) Osmotic dehydration and vacuum impregnation
    • Lazarides, H.N.1
  • 36
    • 0001602951 scopus 로고
    • Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake
    • Lazarides, H.N., Katsanides, E. and Nicolaides, A. 1995. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering 25: 151-166.
    • (1995) Journal of Food Engineering , vol.25 , pp. 151-166
    • Lazarides, H.N.1    Katsanides, E.2    Nicolaides, A.3
  • 37
    • 33646119156 scopus 로고
    • Freeze/thaw effects on mass transfer during osmotic dehydration
    • Lazarides, H.N. and Mavroudis, N.E. 1995. Freeze/thaw effects on mass transfer during osmotic dehydration. Journal of Food Science 60: 826-828.
    • (1995) Journal of Food Science , vol.60 , pp. 826-828
    • Lazarides, H.N.1    Mavroudis, N.E.2
  • 38
    • 0041883088 scopus 로고    scopus 로고
    • Characterization of mass transfer behaviour of plant tissues during osmotic dehydration
    • Le Maguer, M., Shi, J. and Fernandez, C. 2003. Characterization of mass transfer behaviour of plant tissues during osmotic dehydration. Food Science and Technology International 9: 187-192.
    • (2003) Food Science and Technology International , vol.9 , pp. 187-192
    • Le Maguer, M.1    Shi, J.2    Fernandez, C.3
  • 40
    • 0343384113 scopus 로고    scopus 로고
    • Kinetics of osmotic dehydration of apples with pectin coatings
    • Lenart, A. and Debrowska, R. 1999. Kinetics of osmotic dehydration of apples with pectin coatings. Drying Technology 17: 1359-1373.
    • (1999) Drying Technology , vol.17 , pp. 1359-1373
    • Lenart, A.1    Debrowska, R.2
  • 41
    • 85005578219 scopus 로고
    • Osmotic concentration of potato. II. Spatial distribution of the osmotic effect
    • Lenart, A. and Flink, J.M. 1984. Osmotic concentration of potato. II. Spatial distribution of the osmotic effect. Journal of Food Technology 19: 65-89.
    • (1984) Journal of Food Technology , vol.19 , pp. 65-89
    • Lenart, A.1    Flink, J.M.2
  • 42
    • 84987343762 scopus 로고
    • Osmotic dehydration of fruit: influence of osmotic agents on drying behaviour and product quality
    • Lerici, C.R., Pinnavaia, G., Dalla Rosa, M. and Bartolucci, L. 1985. Osmotic dehydration of fruit: influence of osmotic agents on drying behaviour and product quality. Journal of Food Science 50: 1217-1219.
    • (1985) Journal of Food Science , vol.50 , pp. 1217-1219
    • Lerici, C.R.1    Pinnavaia, G.2    Dalla Rosa, M.3    Bartolucci, L.4
  • 43
    • 34250612299 scopus 로고    scopus 로고
    • Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables
    • Lin, D. and Zhao, Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Food Science and Food Safety 6: 60-75.
    • (2007) Food Science and Food Safety , vol.6 , pp. 60-75
    • Lin, D.1    Zhao, Y.2
  • 45
    • 22644432294 scopus 로고    scopus 로고
    • On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake
    • Matuska, M., Lenart, A. and Lazarides, N.H. 2006. On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake. Journal of Food Engineering 72: 85-91.
    • (2006) Journal of Food Engineering , vol.72 , pp. 85-91
    • Matuska, M.1    Lenart, A.2    Lazarides, N.H.3
  • 46
    • 0031988657 scopus 로고    scopus 로고
    • Osmotic dehydration of apple-effects of agitation and raw material characteristics
    • Mavroudis, N.E., Gekas, V. and Sjoholm, I. 1998. Osmotic dehydration of apple-effects of agitation and raw material characteristics. Journal of Food Engineering 35: 191-209.
    • (1998) Journal of Food Engineering , vol.35 , pp. 191-209
    • Mavroudis, N.E.1    Gekas, V.2    Sjoholm, I.3
  • 47
    • 34250846403 scopus 로고    scopus 로고
    • Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions
    • Moreira, R., Chenlo, F., Torres, M.D. and Vazquez, G. 2007. Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions. LWT-Food Science and Technology 40: 1507-1514.
    • (2007) LWT-Food Science and Technology , vol.40 , pp. 1507-1514
    • Moreira, R.1    Chenlo, F.2    Torres, M.D.3    Vazquez, G.4
  • 48
    • 78651433137 scopus 로고    scopus 로고
    • Mass transfer kinetics during osmotic dehydration of pomegranate arils
    • Mundada, M., Hathan, S.B. and Maske, S. 2011. Mass transfer kinetics during osmotic dehydration of pomegranate arils. Journal of Food Science 76: 31-39
    • (2011) Journal of Food Science , vol.76 , pp. 31-39
    • Mundada, M.1    Hathan, S.B.2    Maske, S.3
  • 49
    • 2942636402 scopus 로고    scopus 로고
    • Influence of selective edible coatings on osmotic dehydration of strawberries (in polish)
    • Ogonek, A. and Lenart, A. 2001. Influence of selective edible coatings on osmotic dehydration of strawberries (in polish). Zywnose 28: 62-74.
    • (2001) Zywnose , vol.28 , pp. 62-74
    • Ogonek, A.1    Lenart, A.2
  • 50
    • 77956100811 scopus 로고    scopus 로고
    • Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai- Namphaung)
    • Pattanapa, K., Therdthai, N., Chantrapornchai, W. and Zhou, W. 2010. Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai- Namphaung). International Journal of Food Science and Technology 45: 1918-1924.
    • (2010) International Journal of Food Science and Technology , vol.45 , pp. 1918-1924
    • Pattanapa, K.1    Therdthai, N.2    Chantrapornchai, W.3    Zhou, W.4
  • 52
    • 0033891278 scopus 로고    scopus 로고
    • Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration
    • Rastogi, N.K., Angersbach, A. and Knorr, D. 2000. Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. Journal of Food Engineering 45: 25-31.
    • (2000) Journal of Food Engineering , vol.45 , pp. 25-31
    • Rastogi, N.K.1    Angersbach, A.2    Knorr, D.3
  • 53
    • 0033368444 scopus 로고    scopus 로고
    • Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots
    • Rastogi, N.K., Eshtiaghi, N.M. and Knorr, D. 1999. Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science 64: 1020-1023.
    • (1999) Journal of Food Science , vol.64 , pp. 1020-1023
    • Rastogi, N.K.1    Eshtiaghi, N.M.2    Knorr, D.3
  • 54
    • 0031835123 scopus 로고    scopus 로고
    • Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple
    • Rastogi, N.K. and Niranjan, K. 1998. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. Journal of Food Science 63: 508-511.
    • (1998) Journal of Food Science , vol.63 , pp. 508-511
    • Rastogi, N.K.1    Niranjan, K.2
  • 56
    • 0006228430 scopus 로고    scopus 로고
    • Modelling the ohmic heating of foods
    • Sastry, S.K. and Li, Q. 1996. Modelling the ohmic heating of foods. Food Technology 50: 246-248.
    • (1996) Food Technology , vol.50 , pp. 246-248
    • Sastry, S.K.1    Li, Q.2
  • 57
    • 0011634819 scopus 로고
    • Mass transfer in vacuum osmotic dehydration of fruits: mathematical model approach
    • Shi, X.Q. and Fito, P.M. 1994. Mass transfer in vacuum osmotic dehydration of fruits: mathematical model approach. LWT-Food Science and Technology 27: 67-72.
    • (1994) LWT-Food Science and Technology , vol.27 , pp. 67-72
    • Shi, X.Q.1    Fito, P.M.2
  • 58
    • 80054021184 scopus 로고    scopus 로고
    • Application and development of osmotic dehydration technology in food processing
    • Ratti, C. (Ed). CRC Press. USA
    • Shi, J. and Xue, J.S. 2009. Application and development of osmotic dehydration technology in food processing. In Ratti, C. (Ed). Advances in food dehydration. CRC Press. USA.
    • (2009) Advances in food dehydration
    • Shi, J.1    Xue, J.S.2
  • 59
    • 0032058151 scopus 로고    scopus 로고
    • Use of ultrasound to increase mass transfer rates during osmotic dehydration
    • Simal, S., Benedito, J., Sanchez, S.E. and Rossello, C. 1998. Use of ultrasound to increase mass transfer rates during osmotic dehydration. Journal of Food Engineering 36: 323-336.
    • (1998) Journal of Food Engineering , vol.36 , pp. 323-336
    • Simal, S.1    Benedito, J.2    Sanchez, S.E.3    Rossello, C.4
  • 60
    • 77955071243 scopus 로고    scopus 로고
    • Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples
    • Singh, C., Sharma, K.H. and Sarkar, C.B. 2010. Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples. Journal of Food Processing and Perservation 34: 700-714.
    • (2010) Journal of Food Processing and Perservation , vol.34 , pp. 700-714
    • Singh, C.1    Sharma, K.H.2    Sarkar, C.B.3
  • 61
    • 0141749112 scopus 로고    scopus 로고
    • Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics
    • Taiwo, A.K., Eshtiaghi, N.M., Ade-Omowaye, O.I.B. and Knorr, D. 2003. Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology 38: 693-707.
    • (2003) International Journal of Food Science and Technology , vol.38 , pp. 693-707
    • Taiwo, A.K.1    Eshtiaghi, N.M.2    Ade-Omowaye, O.I.B.3    Knorr, D.4
  • 63
    • 0036603824 scopus 로고    scopus 로고
    • Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos
    • Tedjo, W., Taiwo, K.A., Eshtiaghi, M.N. and Knorr, D. 2002. Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos. Journal of Food Engineering 53: 133-142.
    • (2002) Journal of Food Engineering , vol.53 , pp. 133-142
    • Tedjo, W.1    Taiwo, K.A.2    Eshtiaghi, M.N.3    Knorr, D.4
  • 64
    • 43949176016 scopus 로고
    • Osmotic dehydration in fruits and vegetable processing
    • Torreggiani, D. 1993. Osmotic dehydration in fruits and vegetable processing. Food Research International 26: 59-68.
    • (1993) Food Research International , vol.26 , pp. 59-68
    • Torreggiani, D.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.