Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach-Reference-Cited by-同舟云学术

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

Published:2022-07-22 Issue:10 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

González‐Pérez Julio Emmanuel¹^ORCID,Romo‐Hernández Aarón¹^ORCID,Ramírez‐Corona Nelly¹^ORCID,López‐Malo Aurelio¹^ORCID

Affiliation:

1. Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14125

Reference44 articles.

1. Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach

2. Apple osmotic dehydration described by three-dimensional numerical solution of the diffusion equation

3. Mass Transfer Kinetics for Osmotic Dehydration of Kinnow Fruit in Sugar Solution

4. Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils

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