Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2717-2727

  Zúñiga, Rommy N ^a   Pedreschi, Franco ^b  

^a Centro de Investigacion en Nutricion Tecnologia en Alimentos y Sustentabilida   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Apple; Diffusivity; Osmotic dehydration; Pseudo equilibrium; Solid gain; Water loss

Indexed keywords

DEHYDRATION; DIFFUSION; FRUITS; SUGAR (SUCROSE);

APPLE; OSMOTIC DEHYDRATION; PSEUDO-EQUILIBRIUM; SOLID GAINS; WATER LOSS;

OSMOSIS;

MALUS X DOMESTICA;

EID: 84867563611     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0621-8     Document Type: Article

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