Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon (Smallanthus sonchifolius)
Author:
Affiliation:
1. Federal University of São João del Rey, CCO; Divinópolis Minas Gerais 35501-296 Brazil
2. Federal University of Lavras; Lavras Minas Gerais 37200-000 Brazil
Funder
FAPEMIG
CAPES
CNPq
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13306/fullpdf
Reference31 articles.
1. AOAC 2007 Official methods of analysis
2. Argandoña , E. J. S. 2005 Goiabas desidratadas osmoticamente e secas: Avaliação de um sistema osmótico semicontínuo, da secagem e da qualidade
3. Recent development in osmotic dehydration of fruit and vegetables: A review;Chandra;Critical Reviews in Food Science and Nutrition,2015
4. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas;Corrêa;Journal of Food Engineering,2010
5. Optimisation of vacum pulse osmotic dehydration of blanched pumpkin;Corrêa;International Journal of Food Science & Technology,2014
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3. Hybrid microwave-hot air drying of the osmotically treated carrots;LWT;2022-02
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