INFLUENCE OF PROCESS CONDITIONS ON THE MASS TRANSFER DURING OSMOTIC DEHYDRATION OF COATED PINEAPPLE SAMPLES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2009.00386.x/fullpdf
Reference26 articles.
1. Edible coatings for lightly processed fruits and vegetables;BALDWIN;Hort. Sci,1995
2. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration;CAMIRAND;Carbohydr. Pol,1992
3. Dehydration of membrane-coated foods by osmosis;CAMIRAND;J. Sci. Food Agric,1968
4. Osmotic dehydration of peas: I. Influence of process variables on mass transfer;ERTEKIN;J. Food Proc. Pres,1996
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