Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport

The effect of blanching and glucose concentration before drying on the rate of moisture movement during the early stages of air dehydration of strawberries at 55 °C was studied. It was found that the effective diffusion coefficient of water in strawberries (D eff ) was strongly affected by heat pret...

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Detalles Bibliográficos
Autores principales:	Alvarez, C.A., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S.M., Gerschenson, L.N.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v25_n2_p167_Alvarez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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