The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples-Reference-Cited by-同舟云学术

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The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples

Published:2020-03-19 Issue: Volume: Page:1-13
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Masztalerz Klaudia¹,Lech Krzysztof¹,Wojdyło Aneta²,Nowicka Paulina²,Michalska-Ciechanowska Anna²,Figiel Adam¹

Affiliation:

1. Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland;

2. Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1741607

Reference63 articles.

1. Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

2. Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves

3. Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation

4. Anisotropic diffusion during osmotic dehydration of celery stalks in salt solution

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I);Heliyon;2024-08

2. Ultrasound Technology for Enhancing Drying Efficiency and Quality of Fruits and Vegetables: A Review;Food and Bioprocess Technology;2024-04-02

3. Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness;Journal of Food Engineering;2023-12

4. The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks;Foods;2023-11-28

5. Osmotic dehydration of cassava bagasse (Manihot esculenta) and its effect as pretreatment on the efficiency of convective drying;Revista Mexicana de Ingeniería Química;2023-10-30

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