Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods
Author:
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-020-09276-3.pdf
Reference131 articles.
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2. Akharume F, Smith A, Sivanandan L, Singh K (2019) Recent progress on osmo-convective dehydration of fruits. SDRP J Food Sci Technol 4(9):956–969. https://doi.org/10.25177/JFST.4.9.RA.613
3. Alam MS, Kaur M, Ramya HG (2019) Mass transfer kinetics for osmotic dehydration of kinnow fruit in sugar solution. Proc Natl Acad Sci India Sect B Biol Sci 89(1):361–370. https://doi.org/10.1007/s40011-017-0951-z
4. Alfaro L, Siramard S, Chouljenko A, Sathivel S (2018) Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.). Food Biosci 22:165–169. https://doi.org/10.1016/j.fbio.2018.02.006
5. 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. https://doi.org/10.1016/j.jfoodeng.2018.09.017
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