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Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
(Wiley-blackwell Publishing, IncMaldenEUA, 2011)
Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
(Wiley Blackwell Publishing, Inc, 2011-02)
The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, ...
Application of vacuum pulse and moderate electric field in osmodehydration of apple using concentrated juice.
(2017)
The moderate electric field (MEF) is an emerging technology
in the food industry, which consists of an alternating
electrical current through food; the main purpose is heating
food with the inner energy generated. This ...
Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function
(Wiley-blackwellMaldenEUA, 2012)
Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas
(International Society of Food Engineering, 2015)
Influence of process conditions on the mass transfer kinetics of pulsed vacuum osmotically dehydrated mango slices
(Taylor & Francis IncPhiladelphiaEUA, 2007)
Optimization of pulsed vacuum osmotic dehydration of the cape gooseberry (Physalis peruviana L.) using the response surface methodology
(Universidad Nacional de Colombia, 2016-05-01)
The objective of this study was to optimize mass transfer during pulsed vacuum osmotic dehydration (PVOD) of cape gooseberries (Physalis peruviana L.) by means of the surface response methodology. The effects of the factors ...
Volumetric procedure to assess infiltration kinetics and porosity of fruits by applying a vacuum pulse
(ELSEVIER SCI LTD, 1998)
In this work an improved 'volumetric' procedure was developed to assess fruit porosity using a hydrodynamic mechanism, to replace the 'gravimetric' alternative proposed by Fito in 1994 This procedure also facilitated study ...