Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices

The influence of operating pressure during osmotic dehydration on mass transfer and mechanical properties in pineapple fruits was analyzed. Dehydration trials were performed at atmospheric pressure (OD) and by applying a vacuum pulse (VPOD), in sucrose solution at 60°Brix and 40°C for 300 min. Seven...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food engineering 2013-11, Vol.9 (4), p.403-412
Hauptverfasser:	Ramallo, Laura A., Hubinger, Miriam D., Mascheroni, Rodolfo H.
Format:	Artikel
Sprache:	eng
Schlagworte:	osmodehydrated pineapple sugar gain texture vacuum impregnation water loss
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!