Shrinkage, density, porosity and shape changes during dehydration of pumpkin ( Cucurbita pepo L.) fruits

The aim of this work was to study the changes in volume, density, porosity and shape factors of pumpkin tissue during osmotic dehydration (OD) and air drying (AD). Pumpkin cylinders with length/diameter ratio of 5/3 were used. OD experiments were carried out with solutions of sucrose, sodium chlorid...

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Veröffentlicht in:	Journal of food engineering 2011-03, Vol.103 (1), p.29-37
Hauptverfasser:	Mayor, L., Moreira, R., Sereno, A.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying Biological and medical sciences Bulk density Cylinders Dehydration Density Food engineering Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Mathematical models Modelling Osmotic dehydration Particle density Porosity Pumpkins Shape factors Shrinkage
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