Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss
Author:
Affiliation:
1. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, RG6 6AP, Reading, United Kingdom;
2. School of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1473418
Reference40 articles.
1. A Comparison of Some Mathematical Models Used for the Prediction of Mass Transfer Kinetics in Osmotic Dehydration of Fruits
2. Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review
3. Osmotic dehydration of fruits in food industrial: A review
4. Optimization of osmotic dehydration of potato using response surface methodology
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