Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)
Author:
Affiliation:
1. School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
2. Department of Agricultural and Food Engineering; University of Uyo; P.M.B 1017 Uyo 520001 Nigeria
Funder
Prospective Research Project of Jiangsu Province, China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13352/fullpdf
Reference43 articles.
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2. Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution;Cárcel;Journal of Food Engineering,2007
3. Osmotic dehydration/impregnation kinetics of padron pepper (Capsicum annuum L. Longum) with sodium chloride solutions: process modelling and colour analysis;Chenlo;Food Science and Technology International,2006
4. High-intensity ultrasound processing of pineapple juice;Costa;Food and Bioprocess Technology,2013
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