Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration-Reference-Cited by-同舟云学术

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Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration

Published:2009-01-30 Issue:2 Volume:27 Page:220-225
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Rodrigues Sueli¹,Oliveira Francisca I. P.²,Gallão Maria Izabel³,Fernandes Fabiano A. N.²

Affiliation:

1. a Universidade Federal do Ceara, Departamento de Tecnologia dos Alimentos , Fortaleza CE, Brazil

2. b Universidade Federal do Ceara, Departamento de Engenharia Quimica , Fortaleza CE, Brazil

3. c Universidade Federal do Ceara, Departamento de Biologia , Fortaleza CE, Brazil

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373930802605883

Reference31 articles.

1. Recent advances in the osmotic dehydration of foods

2. Effect of osmosis time on structure, texture and pectic composition of strawberry tissue

3. Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

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