Optimization of osmotic dehydration of melons followed by air-drying-Reference-Cited by-同舟云学术

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Optimization of osmotic dehydration of melons followed by air-drying

Published:2006-06 Issue:6 Volume:41 Page:674-680
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Teles Ulisses M.,Fernandes Fabiano A. N.,Rodrigues Sueli,Lima Andrea S.,Maia Geraldo A.,Figueiredo Raimundo W.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01134.x/fullpdf

Reference16 articles.

1. Optimization of osmotic dehydration of cantaloupe using desired function methodology

2. Batch drying of banana pieces — effect of stepwise change in drying air temperature on drying kinetics and product colour

3. Modelling of vacuum osmotic dehydration of food

4. Recent advances in the osmotic dehydration of foods

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1. The influence of ultrasound-assisted osmotic dehydration as a pre-treatment method on the quality of vacuum dried pineapple;Food and Humanity;2023-12

2. Engineering and Nonthermal Technologies: Process Optimization Through Kinetic Modelling;Food Engineering Series;2022

3. Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying;Foods;2021-08-10

4. Inactivation by osmotic dehydration and air drying of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, hepatitis A virus and selected surrogates on blueberries;International Journal of Food Microbiology;2020-05

5. Osmotic dehydration and freezing pretreatment for vacuum dried of kiwiberry: drying kinetics and microstructural changes;International Agrophysics;2020-04-07

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