The relationship between shrinkage during drying and 'glass'-'rubber' transitions of apple tissue was studied. Our results did not indicate that structural collapse of apple pieces can be reduced by diminishing the difference ...

Due to their highly permeable skin and ectothermy, terrestrial amphibians are challenged by compromises between water balance and body temperature regulation. The way in which such compromises are accommodated, under a ...

Nectarines, plums and peaches were dehydrated with osmotic solutions (glucose at 60°Brix or sorbitol at 60°Brix) at temperature of 35ºC for scheduled periods (0.5, 1, 2, 4, 6, 8 h). Thermal properties of fresh and osmotically ...

This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response ...

Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the range from −40 °C to 40 °C, and initial freezing temperature were determined by DSC. Density ...