Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930902827965
Reference40 articles.
1. Combined Drying Technologies for Development of High-Quality Shelf-Stable Mango Products
2. Kinetic and Quality Study of Mushroom Drying under Microwave and Vacuum
3. Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables
4. Effect of Pulsed Electric Field and Osmotic Dehydration Pretreatment on the Convective Drying of Carrot Tissue
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