Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration

Author:

Allali Hind,Marchal Luc,Vorobiev Eugène

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference47 articles.

1. Allali, H. (2008). Production of fruits jams by osmotic dehydration coupled with ohmic heating. PhD thesis, Génie des Procédés Industriels: Université de Technologie de Compiègne, Compiègne, France.

2. Amami, E. (2006). Amélioration de la déshydratation osmotique des produits végétaux par champ électrique pulsé. Thèse de doctorat, Génie des Procédés Industriels: Université de Technologie de Compiègne, Compiègne, France.

3. Amami, E., Vorobiev, E., & Kechaou, N. (2005). Effect of pulsed electric field on the osmotic dehydration and mass transfer kinetics of apple tissue. Drying Technology, 23(3), 581–595. doi: 10.1081/DRT-200054144 .

4. Angersbach, A., & Knorr, D. (1997). High intensity electric field pulses as pretreatment for affecting dehydration characteristics and rehydration properties of potato cubes. Nahrung, 41, 194–200. doi: 10.1002/food.19970410403 .

5. Angersbach, A., Heinz, V., & Knorr, D. (1999). Electrophysiological model of intact and processed plant tissues: cell disintegration criteria. Biotechnology Progress, 15, 753–762.

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