Kinetics of dehydration and appreciation of the physicochemical properties of osmo‐dehydrated plum
Author:
Affiliation:
1. Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
2. Postharvest Technology Division Bangladesh Agricultural Research Institute Gazipur Bangladesh
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2191
Reference47 articles.
1. Dehydration and rehydration characteristics of pretreated pumpkin slices;Adiletta G.;Italian Journal of Food Science,2018
2. Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato
3. Modelling of the drying of eggplants in thin-layers
4. Osmo-dehydration of Plums and Berries - A Review
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2. Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches;Periodica Polytechnica Chemical Engineering;2022-10-03
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