Vacuum impregnation and drying of calcium-fortified pineapple snacks

LWT

Volumn 72, Issue , 2016, Pages 501-509

  Lima, Marla Mateus de ^a   Tribuzi, Giustino ^a   Souza, José Antonio Ribeiro de ^a   Souza, Ivan Gonçalves de ^a   Laurindo, João Borges ^a   Carciofi, Bruno Augusto Mattar ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Convective drying; Dehydration; Food properties; Fruit processing; Texture

Indexed keywords

ATMOSPHERIC PRESSURE; CALCIUM CHLORIDE; DEHYDRATION; DRYING; FOOD STORAGE; GLASS; GLASS INDUSTRY; GLASS TRANSITION; HEAT CONVECTION; TEMPERATURE; TEXTURES;

CONVECTIVE DRYING; FOOD PROPERTIES; FRUIT PROCESSING; HIGH-GLASS TRANSITION TEMPERATURES; SOLUTION CONCENTRATION; TEXTURE AND MICROSTRUCTURES; TOTAL PROCESSING TIME; WATER SORPTION ISOTHERMS;

IMPREGNATION;

EID: 84966457681     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.05.016     Document Type: Article

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