Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa)

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 310-316

  Moreno, J ^a   Simpson, R ^b   Pizarro, N ^a   Parada, K ^a   Pinilla, N ^a   Reyes, J E ^a   Almonacid, S ^b  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b DEPARTAMENTO DE FÍSICA   (Chile)

Author keywords

Electric field; Microbiology; Microstructure; Ohmic heating; Osmotic dehydration; Strawberries; Vacuum impregnation

Indexed keywords

ELECTRIC FIELDS; ELECTRIC LOSSES; FRUITS; HEATING; IMPREGNATION; JOULE HEATING; MICROBIOLOGY; MICROSTRUCTURE; OSMOSIS;

APPLIED VOLTAGES; ELECTRIC FIELD STRENGTH; MICROBIAL STABILITY; OSMOTIC DEHYDRATION; PROCESSING CONDITION; QUALITY PARAMETERS; STRAWBERRIES; VACUUM IMPREGNATION;

DEHYDRATION;

FRAGARIA X ANANASSA;

EID: 84865778104     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.005     Document Type: Conference Paper

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