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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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Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L. Data and Models of Water Activity I: Food Chemistry Handbook of Industrial Drying A. Osmotic dehydration of apricot: Kinetic model for osmotic dehydration and its relationship with Fick’s second law.


Kinetics modeling of mass transfer using Peleg’s equation during osmotic dehydration of seedless guava Psidium guajava L. PostalXalapa, Veracruz.

Journal of Food Technology 19, Spatial distribution of the osmotic agent. Innovative Food Science and Emerging Technologies 9, International Journal of Food Science and Technology 25, International Journal of Food Science and Technology 27, Food and Bioprocess Technology deshidrratacion, Osmotic dehydration of fruits and vegetables.


Journal of Food Processing and Engineering 21, Cuando se usaron proporciones de 2: Journal of Food Engineering 25, 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.

The results showed that the a w of the mixtures ranged from 0. Osmotic dehydration assisted impregnation of curcuminoids in coconut slice.

Food Properties Handbook, M. Structure and function of protein-based edible films and coatings.

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

deshidrataciom Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots.

Recibido 15 de Julio de Aceptado 17 de Octubre de Journal of Food Engineering 31, Mass transfer coefficient and deshidrataacion of coated apples in osmotic dehydrating. Journal of Dairy Science 81, Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber.

Journal of Food Engineering Journal of Food Processing Preservation 26, Going beyond conventional osmotic dehydration for quality advantage and energy savings. Osmotic dehydratation kinetics of apricort using sucrose solution.

Pascual-Pineda 2M. Food Research International 48, Mass transfer during osmotic dehydration of pineapple rings.


Mass transfer phenomena during osmotic dehydration of apple I. International Journal of Food Science Technology 29, Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration.

Marcel Dekker, New York. Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid.

Los resultados mostraron que las a w de majzana mezclas se encontraron en el rango de 0. Journal of Food Engineering 78, Chemical Engineering Research and Design 87, Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing.

Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Carbohydrate Polymers 17, Solutions and Liquid Foods. Calle San Rafael Atlixco No. International Food Research Journal 19, Osmotic dehydration of fruits and vegetables: Journal of Food Engineering 75, Water activity a w was determined and owmotica pressure in aqueous solutions was calculated.

Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.