Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments
- Author
- SACCHETTI, Giampiero1 ; GIANOTTI, Andrea2 ; DALLA ROSA, Marco1
[1] Corso di Laurea in Scienze e Tecnologie Alimentari, University of Bologna, Via Ravennate 1020, 47023 Cesena, Italy
[2] Dipartimento di Protezione e Valorizzazione Agro-Alimentare, University of Bologna, Via S. Giacomo 7, 40126 Bologna, Italy - Issue title
- Osmotic dehydration
- Author (monograph)
- WOLF, Walter (Editor); BEHSNILIAN, Diana (Editor)1 ; SPIESS, Walter (Editor)1
[1] Institute of Process Engineering, Federal Research Centre for Nutrition, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany - Source
Journal of food engineering. 2001, Vol 49, Num 2-3, pp 163-173 ; ref : 27 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment transformé Modèle cinétique Pomme Propriété organoleptique Qualité Saccharose Sodium Chlorure Solution hypertonique Transfert masse Deshydratation osmotique Fruit
- Keyword (en)
- Processed food Kinetic model Apple Organoleptic properties Quality Sucrose Sodium Chlorides Hypertonic solution Mass transfer Osmotic dehydration Fruit
- Keyword (es)
- Alimento transformado Modelo cinético Manzana Propiedad organoléptica Calidad Sacarosa Sodio Cloruro Solución hipertónica Transferencia masa Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A09 Miscellaneous
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1002787
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0260-8774(00)00206-5 
https://dx.doi.org/10.1016/S0260-8774(00)00206-5
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