Evaluation of mass transfer coefficients and volumetric shrinkage during osmotic dehydration of apple using sucrose solutions in static and non-static conditions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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2. The effect of pretreatments on mass transfer rates during low temperature osmotic dehydration;Donsi,1998
3. Osmotic concentration of fruit slices prior to freeze dehydration;Hawkes;J. Food Proc. Preserv.,1978
4. A simple model for osmotic dehydration of apple;Hough;Lebensm.-Wiss. U.-Technol.,1993
5. Development of porous structure during air drying of agricultural plant products;Karathanos;J. Food Eng.,1996
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