Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)

Innovative Food Science and Emerging Technologies

Volumn 36, Issue , 2016, Pages 112-119

  Moreno, J ^a   Gonzales, M ^a   Zuniga P ^a   Petzold, G ^a   Mella, K ^a   Munoz O ^b  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

Author keywords

Blueberries; Ohmic heating; Osmotic dehydration; Polyphenol components; Pulsed vacuum

Indexed keywords

DRYING; ELECTRIC FIELDS; FRUITS; HEATING; JOULE HEATING; MASS TRANSFER; OSMOSIS;

BLUEBERRIES; COMMERCIAL VIABILITY; DEHYDRATION PROCESS; EMERGING TECHNOLOGIES; OSMOTIC DEHYDRATION; PHENOLIC COMPONENTS; POLYPHENOLS; PULSED VACUUM;

DEHYDRATION;

EID: 84976351548     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.06.005     Document Type: Article

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