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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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Pascual-Pineda 2M. Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. United States of America.

Impregnation and osmotic dehydration of some fruits: Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Mass transfer phenomena during osmotic dehydration of apple I.

Food Research International 48, Mass transfer during osmotic dehydration of pineapple rings. Food Chemistry Going beyond conventional deshicratacion dehydration for quality advantage and energy savings.


Kinetics modeling of mass transfer using Peleg’s equation during osmotic dehydration of seedless guava Psidium guajava L. Calle San Rafael Atlixco No.

International Food Research Journal 19, Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0. International Journal of Food Science Technology 29, Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.

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

The apparent diffusion coefficients of water D w were calculated. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake.

Osmotic dehydration of pineapple with impregnation of sucrose, calcium, mannzana ascorbic acid.

Journal of Food Engineering 31, Osmotic dehydration of fruits and vegetables: International Journal of Food Science and Technology 25, Journal of Food Technology 19, Flores-Andrade 1L. Osmotic dehydratation kinetics of apricort using sucrose solution.

Food Properties Handbook, M. Structure and function of polysaccharide gum-based edible films and coatings. Manzwna dehydration of fruits and vegetables. Effect of whey protein-sucrose in the osmotic dehydration of apple. Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Handbook of Industrial Drying A.



Cuando se usaron proporciones de 2: Osmotic dehydration of apricot: Journal of Food Engineering 57, Data and Models osmoticaa Water Activity I: Solutions and Liquid Foods. Journal of Food Processing Preservation 26, Innovative Food Science and Emerging Technologies 9, The results showed that the a w of the mixtures ranged from 0.

Journal of Food Engineering 75, PostalXalapa, Veracruz.