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Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution
(2020)
Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added ...
Drying kinetics of fresh and osmotically pre-treated papaya (Carica papaya L.)
(Elsevier Sci LtdOxfordInglaterra, 2003)
Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
(Brazilian Archives of Biology and Technology, 2014)
Effect of calcium on the osmotic dehydration kinetics and quality of pineapple
(Elsevier B.V., 2014)
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature
(Elsevier, 2008-09)
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 ...
Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
(International Association of Food and Nutrition Scientists, 2015-06)
Osmotic dehydration of mackerel fillets was achieved by immersing them in binary and ternary solutions (NaCl/water or NaCl/sucrose/water). The kinetics of water loss and NaCl and sucrose gains were studied, as well as the ...
Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid
(2013-01-24)
Mass transfer was evaluated during osmotic dehydration of pineapple in solutions with until four components aiming to investigate the solutes concentration influence on impregnation. In the first step, the experimental ...
Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid
(2013-01-24)
Mass transfer was evaluated during osmotic dehydration of pineapple in solutions with until four components aiming to investigate the solutes concentration influence on impregnation. In the first step, the experimental ...
Behavior of plant tissue in osmotic solutions
(Elsevier Sci LtdOxfordInglaterra, 2003)
Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (Cucurbita moschata) and further polymeric film selection for packaging and refrigerated storage
(Wiley Blackwell Publishing, Inc, 2020-10-10)
We studied the influence of composition and concentration of solutions and product size on mass transfer kinetics during Anco pumpkin osmotic dehydration (OD). Once optimal conditions were determined, samples packed in ...