Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

Author:

Dermesonlouoglou Efimia K.,Pourgouri Stella,Taoukis Petros S.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference58 articles.

1. Abaissment de Factivite de Peau de legumes tropicaux par dehydration osmotique partielle;Adambounou;Sciences des Aliments,1983

2. Structural changes in the minimally processing of fruits: some effects of blanching and sugar impregnation;Alzamora,1997

3. Mass transfer kinetics of osmotic dehydration of cherry tomato;Azoubel;Journal of Food Engineering,2004

4. Kinetic model for osmotic dehydration and its relationship with Fick's second law;Azuara;International Journal of Food Science and Technology,1992

5. Mass transfer during osmotic dehydration of pineapple rings;Beristain;International Journal of Food Science & Technology,1990

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