Pomegranate arils osmotic dehydration: effect of pre-drying on mass transfer
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04248-1.pdf
Reference47 articles.
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2. Allahdad Z, Nasiri M, Varidi M, Varidi MJ (2019) Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils. J Food Eng 244:202–211
3. Al-Maiman SA, Dilshad A (2002) Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chem 76:437–441
4. Ashok KY, Satya VS (2014) Osmotic dehydration of fruits and vegetables: a review. J Food Sci Technol 51:1654–1673
5. Athanasia MG, Harris NL (2012) Modeling of mass and heat transfer during combined processes of osmotic dehydration and freezing (Osmo-Dehydro-Freezing). Chem Eng Sci 82:52–61
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