Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration

Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2007-03, Vol.72 (2), p.E85-E93
Hauptverfasser:	Barat, J.M, Barrera, C, Frías, J.M, Fito, P
Format:	Artikel
Sprache:	eng
Schlagworte:	Apples Biological and medical sciences cell walls Changes chemical concentration dried fruit drying equilibrium Fluids Food Handling - methods Food industries Food Preservation - methods Food science Fruit and vegetable industries fruit quality Fundamental and applied biological sciences. Psychology liquid phase concentration Malus - chemistry Malus - metabolism mathematical models Osmolar Concentration Osmosis Osmosis - physiology osmotic dehydration osmotic pressure overconcentration Solutions Time Factors viscoelasticity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!