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:
| Autores principales: | Hough, G., Chirife, J., Marini, C. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v26_n2_p151_Hough |
| Aporte de: |
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