The role of coupled water and solute diffusion and product shrinkage during osmotic dehydration-Reference-Cited by-同舟云学术

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The role of coupled water and solute diffusion and product shrinkage during osmotic dehydration

Published:2022-10 Issue: Volume:331 Page:111121
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Aguirre-García M.,Cortés-Zavaleta O.,Ruiz-Espinosa H.^ORCID,Ochoa-Velasco C.E.^ORCID,Ruiz-López I.I.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Osmotic dehydration: more than water loss and solid gain;Abrahão;Crit. Rev. Food Sci. Nutr.,2021

2. Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: a 3D modelling approach;Aguirre-García;J. Food Eng.,2020

3. Shrinkage and porosity effects on heat and mass transfer during potato drying;Aprajeeta;J. Food Eng.,2015

4. Ripeness indexes and physicochemical changes of papaya (Carica papaya L. cv. Maradol) during ripening on-tree;Barragán-Iglesias;Sci. Hortic.,2018

5. Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration;Barragán-Iglesias;Dry. Technol.,2019

Cited by 6 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. Osmoimpregnation of chayote (Sechium edule (Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions;Food Bioscience;2024-08

2. Improving the bioactive content in honeydew melon by impregnation with Hibiscus extract/sucrose solutions: A coupled mass transfer analysis;Food and Bioproducts Processing;2024-03

3. Analysis of Mass Transfer and Shrinkage Characteristics of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) Leaves during Osmotic Dehydration;Foods;2024-01-20

4. Shrinkage-deformation behavior during the immersion of honeydew melon cuts in sucrose solutions and its effect on mass diffusivities;Journal of Food Measurement and Characterization;2023-12-02

5. Modeling the impregnation of roselle antioxidants into papaya cubes;Journal of Food Engineering;2023-11

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