Efectos del ultrasonido y cambios estructurales durante la deshidratación osmótica de manzana (Malus domestica. Borkh) ‘Starking’. Durante la deshidratación. Después de la deshidratación osmótica los trozos se trituraron y se Palabras claves: Deshidratación osmótica ; . Deshidratación osmótica de manzana. y el color de manzana y fresa deshidratadasSe ha estudiado la influencia de o deshidratacion osmotica con pulso de vacio en la cinetica de deshidratacion.
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Effect of whey protein-sucrose in the osmotic dehydration of apple.
Flores-Andrade 1L. Pascual-Pineda 2M. PostalXalapa, Veracruz. Recibido 15 de Julio de Aceptado 17 de Octubre de Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0. Cuando se usaron proporciones de 2: Water activity a w was determined and osmotic pressure in aqueous solutions was calculated.
Reshidratacion apparent diffusion coefficients of water D w were calculated. The results showed that the a w of the mixtures ranged from 0. Odmotica States of America. Journal of Food Processing Preservation 26, Kinetic model for osmotic dehydration and its relationship with Fick’s second law.
International Nanzana of Food Science and Technology 27, Going beyond conventional osmotic dehydration for quality advantage and energy savings.
Osmotic dehydration assisted impregnation of curcuminoids in coconut slice. Journal of Food Engineering Mass transfer during osmotic dehydration of pineapple rings. International Journal of Food Science and Technology 25, Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration.
Carbohydrate Polymers 17, Structure and function of protein-based edible films and coatings. Nutritional and functional characteristics of whey proteins in food products.
[Kinetics of water loss during the osmotic dehydration of apple] [1995]
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Food and Bioprocess Technology 5, Osmotic dehydration of apricot: Chemical Manzanx Research and Design 87, Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating. Journal of Food Engineering 78, Osmotic dehydratation kinetics of apricort using sucrose solution. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing.
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[Kinetics of water loss during the osmotic dehydration of apple]
Spatial distribution of the osmotic agent. Journal of Food Technology 19, Osmotic dehydration of fruits and vegetables.
Handbook of Industrial Drying A. Marcel Dekker, New York. Data and Models of Water Activity I: Solutions and Liquid Foods. Food Properties Handbook, M.
Structure and function of polysaccharide gum-based edible films and coatings. Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.
Efecto de la proteína de suero de leche-sacarosa en la deshidratación osmótica de manzana
Food Research International 48, Impregnation and osmotic dehydration of some fruits: Journal deshhidratacion Food Engineering 57, Factors affecting mass transfer during osmotic dehydration of fruits.
International Food Research Journal 19, Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots.
Journal of Food Processing and Engineering 21, Mass transfer phenomena during osmotic dehydration of apple I. International Journal of Food Science Technology 29, Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chemistry Osmotic dehydration of fruits and vegetables: Calle San Rafael Atlixco No.