Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions
Author:
Affiliation:
1. Universidade Federal de Mato Grosso do Sul, Brasil
2. Universidade Federal de Lavras, Brasil
3. Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2020nahead/0101-2061-cta-fst02420.pdf
Reference46 articles.
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2. Developments in osmotic dehydration technique for the preservation of fruits and vegetables;Ahmed I.;Innovative Food Science & Emerging Technologies,2016
3. Official methods of analysis of the Association of Official Analytical Chemists International,2010
4. Effect of solute on osmotic dehydration and rehydration of vacuum impregnated apple cylinders (cv. Granny Smith);Atarés L.;Journal of Food Engineering,2008
5. Modeling and optimization of microwave osmotic dehydration of apple cylinders under continuous-flow spray mode processing conditions;Azarpazhooh E.;Food and Bioprocess Technology,2012
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