Effect of calcium on the osmotic dehydration kinetics and quality of pineapple

Journal of Food Engineering

Volumn 134, Issue , 2014, Pages 37-44

  Silva, Keila S ^a,b   Fernandes, Milena A ^b   Mauro, Maria A ^b  

^a PAULISTA UNIVERSITY   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Calcium; Diffusion coefficients; Impregnation; Osmotic dehydration; Pineapple

Indexed keywords

DEHYDRATION; DIFFUSION; IMPREGNATION; OSMOSIS; SUGAR (SUCROSE);

CALCIUM CONCENTRATION; INCORPORATION RATES; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; PINEAPPLE; PROCESS EFFICIENCY; PRODUCT COMPOSITION; SUCROSE SOLUTION;

CALCIUM;

EID: 84897373728     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.02.020     Document Type: Article

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