How to deal with visco-elastic properties of cellular tissues during osmotic dehydration

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 278-288

  Oliver, Laura ^a,b   Betoret, Noelia ^a   Fito, Pedro ^a   Meinders, Marcel B J ^b,c  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Mass transport; Osmotic dehydration; Relaxation; Visco elastic behaviour

Indexed keywords

BIOMECHANICS; MASS TRANSFER; OSMOSIS; SUGAR (SUCROSE);

CELL PERMEABILITY; OSMOTIC DEHYDRATION; RELAXATION; SAMPLE COMPOSITION; SOLUBLE SOLID CONTENT; STRUCTURAL DEVELOPMENT; VISCO-ELASTIC; VISCOELASTIC PROPERTIES;

DEHYDRATION;

MALUS X DOMESTICA;

EID: 84865749410     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.028     Document Type: Conference Paper

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