Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 33-40

  Bellary, Ashwini N ^a   Rastogi, Navin K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Biot number; Coconut; Curcuminoids; Diffusion; Fourier number; Mass transfer; Osmotic dehydration

Indexed keywords

BIOT NUMBER; COCONUT; CURCUMINOIDS; FOURIER NUMBERS; OSMOTIC DEHYDRATION;

DEHYDRATION; DIFFUSION; IMPREGNATION; MASS TRANSFER; MATRIX ALGEBRA; MOISTURE; OSMOSIS; SODIUM CHLORIDE; SUGAR (SUCROSE); ULTRASONICS;

ULTRASONIC APPLICATIONS;

EID: 84870506973     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.04.003     Document Type: Article

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