Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables-Reference-Cited by-同舟云学术

Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables

Published:2022-04 Issue:8 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Alabi Kehinde Peter¹^ORCID,Olalusi Ayoola Patrick²,Olaniyan Adesoji Mathew³,Fadeyibi Adeshina¹^ORCID,Gabriel Lanre Olanipekun¹

Affiliation:

1. Department of Food and Agricultural Engineering Kwara State University, Malete Ilorin Nigeria

2. Department of Agricultural and Environmental Engineering Federal University of Technology Akure Nigeria

3. Department of Agricultural and Bioresources Engineering, Faculty of Engineering Federal University Oye‐Ekiti Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14037

Reference71 articles.

1. Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits

2. Agnelli M. E. Marani C. M. Spiazzi E. A.&Mascheroni R. H.Modeling of heat and mass transfer during (osmo) dehydrofreezing. Application to apple cubes processing [Conference presentation]. Rapid Cooling of Food Meeting of IIR Commission C2 Bristol (UK) Section 3.

3. Developments in osmotic dehydration technique for the preservation of fruits and vegetables

4. Simultaneous growth, survival and death: The trimodal behavior of Salmonella cells under osmotic stress giving rise to “Phoenix phenomenon”

5. Characteristics of Onion under Different Process Pretreatments and Different Drying Conditions

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