Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content-Reference-Cited by-同舟云学术

Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content

Author:

Rodriguez Anabel¹,Rodriguez Maria Marcela²,Mascheroni Rodolfo Horacio¹³

Affiliation:

1. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos); (CONICET La Plata-UNLP); La Plata Buenos Aires 1900 Argentina

2. TECSE-UNICEN; Olavarría Buenos Aires Argentina

3. MODIAL-Facultad de Ingeniería (UNLP); La Plata Buenos Aires 1900 Argentina

Funder

National Research Council of Argentina

National University of La Plata

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

Reference34 articles.

2. Araujo , E.A.F. 2004 Estudo do Processo de Desidratação Osmótica e Secagem de Nectarina (Prunus Persica)

3. Development of a mathematical model to predict kinetics of osmotic dehydration;Azuara;International J. Food Sci. Technol.,1992

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