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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International Food Research Journal 19, Journal of Food Processing and Engineering 21, Mass transfer during osmotic dehydration of pineapple rings.

[Kinetics of water loss during the osmotic dehydration of apple] [1995]

Solutions and Liquid Foods. Going beyond conventional osmotic dehydration for quality advantage and energy savings. Mass transfer coefficient and characteristics deeshidratacion coated apples in osmotic dehydrating.

Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Food Chemistry Journal of Food Engineering 31, Postal osomtica, Xalapa, Veracruz.

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Kinetics modeling of mass transfer using Peleg’s equation during osmotic dehydration of seedless guava Psidium guajava L. Osmotic dehydratation kinetics of apricort using sucrose solution. Effect of whey protein-sucrose in the osmotic dehydration of apple.

Osmotic dehydration of potato. International Journal of Food Science and Technology 25, Carbohydrate Polymers 17, Osmotic dehydration assisted impregnation of curcuminoids in coconut slice.

Osmotic dehydration of deshiddratacion with impregnation of sucrose, calcium, and ascorbic acid. Chemical Engineering Research and Design 87, The apparent diffusion coefficients of water D w were calculated.


Handbook of Industrial Drying A. Journal of Food Technology 19, Marcel Dekker, New York. Osmotic dehydration of fruits and vegetables. Journal of Food Engineering 25, Journal of Food Engineering Journal of Food Processing Preservation 26, Nutritional and functional characteristics of whey proteins deshidratackon food products.

Food Properties Handbook, M.

Factors affecting mass transfer during osmotic dehydration of fruits. Food Research International 48, Mass transfer phenomena during osmotic dehydration of apple I. Spatial distribution of the deshidrtacion agent. Flores-Andrade 1L. The results showed that the a w of the mixtures ranged from 0. Impregnation and osmotic dehydration of some fruits: Structure and function of polysaccharide gum-based edible films and coatings.


Pascual-Pineda 2M.

Efecto de la proteína de suero de leche-sacarosa en la deshidratación osmótica de manzana

Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple. Osmotic dehydration of fruits and vegetables: Food and Bioprocess Technology 5, Innovative Food Science and Emerging Technologies 9, Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing.