Mass transfer during osmotic dehydration of pineapple rings-Reference-Cited by-同舟云学术

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Mass transfer during osmotic dehydration of pineapple rings

Published:2007-06-28 Issue:5 Volume:25 Page:576-582
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

BERISTAIN C. I.,AZUARA E.,CORTÉS R.,GARCIA H. S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01117.x/fullpdf

Reference14 articles.

1. Effect of osmotic agents and product quality;Bolin;Journal of Food Science,1985

2. Mass transfer considerations in the osmotic dehydration of apples;Conway;Canadian Institute of Food Science and Technology Journal,1983

3. Tarty apple slices result from combined osmotic-dehydration and vacuum-drying process;Dixon;Food Product Development,1976

4. Osmotic dehydration of apple pieces: effect of temperature and syrup concentration rates;Farkas;Food Technology,1969

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