A simple model for osmotic dehydration of apples
A model was developed for osmotic dehydration of fruit which takes into account outgoing water, incoming solute and shrinkage of fruit during the process. The model was experimentally verified by laboratory dehydration of apple slices using 55 g/100 g glucose syrup at 45°C. The model adequately desc...
Guardado en:
| Autor principal: | Hough, Guillermo |
|---|---|
| Publicado: |
1993
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v26_n2_p151_Hough http://hdl.handle.net/20.500.12110/paper_00236438_v26_n2_p151_Hough |
| Aporte de: |
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