Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3334-4/fulltext.html
Reference36 articles.
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3. Assis FR, Morais RMSC, Morais AMMB (2017) Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes. J Food Sci Technol 54(10):3152–3160
4. Chiu M-T, Tham HJ, Lee J-S (2017) Optimization of osmotic dehydration of Terung Asam (Solanum lasiocarpum Dunal). J Food Sci Technol 54(10):3327–3337
5. da Silva WP, de Farias Aires JE, de Castro DS, da Silva e Silva CMDP (2014) Numerical description of guava osmotic dehydration including shrinkage and variable effective mass diffusivity. LWT Food Sci Technol 59(2–1):859–866
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