Osmotic dehydration of tomato in ternary solutions: Influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids-Reference-Cited by-同舟云学术

Osmotic dehydration of tomato in ternary solutions: Influence of process variables on mass transfer kinetics and an evaluation of the retention of carotenoids

Published:2007-10 Issue:4 Volume:82 Page:509-517
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tonon Renata V.,Baroni Alessandra F.,Hubinger Míriam D.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes;Chenlo;Journal of Food Engineering,2002

5. The mathematics of diffusion;Crank,1975

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