Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas

BACKGROUND: Drying is a traditional way of fruit preservation. Because of the high energy costs associated with air-drying, osmotic dehydration is often applied as a pretreatment to reduce air-drying time. Ultrasound is an emerging technology with several applications in food processing. The effect...

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Veröffentlicht in:	Journal of the science of food and agriculture 2009-03, Vol.89 (4), p.665-670
Hauptverfasser:	Rodrigues, Sueli, Gomes, Maria CF, Gallão, Maria I, Fernandes, Fabiano AN
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cells diffusivity drying Food engineering Food industries Food preservation food processing Food processing industry food processing quality Food science fruit composition fruit quality Fruits Fundamental and applied biological sciences. Psychology General aspects histology image analysis Manilkara zapota microscopy Osmosis osmotic dehydration plant tissues pretreatment sapodillas sapota Ultrasonic technology ultrasonic treatment ultrasound water water content
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