Evaluation of osmodehydration and vacuum-assisted osmodehydration as pre-treatments during fruit drying process: The effect on drying rates, effective water diffusion and changes in product quality-Reference-Cited by-同舟云学术

Evaluation of osmodehydration and vacuum-assisted osmodehydration as pre-treatments during fruit drying process: The effect on drying rates, effective water diffusion and changes in product quality

Published:2023-07 Issue: Volume: Page:
ISSN:2307-1877
Container-title:Journal of Engineering Research
language:en
Short-container-title:Journal of Engineering Research

Author:

González-Pérez Julio E.,Romo-Hernández Aarón,López-Malo Aurelio^ORCID,Ramírez-Corona Nelly

Publisher

Elsevier BV

Subject

General Engineering

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3. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: effect on physicochemical properties and quality characteristics;Alolga;Food Chem.,2021

4. Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes;An;Dry. Technol.,2013

5. Official Method of Analysis;AOAC International,1995

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