Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality

Author:

da Costa Ribeiro Abgail Suelen,Aguiar-Oliveira Elizama,Maldonado Rafael Resende

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Mass transfer kinetics and regressional-desirability optimisation during osmotic dehydration of pumpkin, kiwi and pear;Arballo;International Journal of Food Science & Technology,2012

2. Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission;Botha;Food and Bioproducts Processing,2012

3. Technical regulations relating to food for special purposes. Resolução RDC n°. 272 de 22 de setembro de 2005;Brazil;ANVISA- Agência Nacional de Vigilância Sanitária,2005

4. Effect of blanching and vacuum pulse application on osmotic dehydration of pear;Chafer;Food Science and Technology International,2003

5. Performance of the Michigan drying simulation model with a new drying rate concept;Dalpasquale;Acta Scientiarum Tecnhology,2009

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