Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions-Reference-Cited by-同舟云学术

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Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions

Published:2013-07-11 Issue:12 Volume:48 Page:2463-2473
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Barbosa Júnior José Lucena¹,Cordeiro Mancini Maurício²,Hubinger Miriam Dupas³

Affiliation:

1. Department of Food Technology; UFRRJ; BR 465 km 7 CEP: 23890-000, Seropédica Brazil

2. Department of Chemical Engineering; UFRRJ; BR 465, km 7, CEP: 23890-000, Seropédica Brazil

3. Department of Food Engineering; UNICAMP; R. Monteiro Lobato, 80, 6121, CEP: 13083-862, Campinas Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference27 articles.

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

2. Evaluation of diffusion and Azuara models for mass transfer kinetics during microwave-osmotic dehydration of apples under continuous flow medium-spray conditions;Azarpazhooh;Drying Technology,2010

3. Development of a mathematical model to predict kinetics of osmotic dehydration;Azuara;Journal of Food Science and Technology,1992

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3. 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

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