Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple
Author:
Affiliation:
1. IMAM (CONICET‐Universidad Nacional de Misiones) and FCEQyN‐UNaM Posadas Argentina
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13399
Reference30 articles.
1. Osmotic treatments (OT) and problems related to the solution management
2. High pressure assisted osmotic dehydrated ginger slices
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4. Modeling Counter-Current Osmotic Dehydration Process of Pork Meat in Molasses
5. Characterisation of reused osmotic solution as ingredient in new product formulation
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