DESHIDRATACION OSMOTICA MANZANA PDF

Efectos del ultrasonido y cambios estructurales durante la deshidratación osmótica de manzana (Malus domestica. Borkh) ‘Starking’. Durante la deshidratación. Después de la deshidratación osmótica los trozos se trituraron y se Palabras claves: Deshidratación osmótica ; . Deshidratación osmótica de manzana. y el color de manzana y fresa deshidratadasSe ha estudiado la influencia de o deshidratacion osmotica con pulso de vacio en la cinetica de deshidratacion.

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Impregnation and osmotic dehydration of some fruits: Chemical Engineering Research and Design 87, Osmotic dehydration of fruits and vegetables. Food and Bioprocess Technology 5, The apparent diffusion coefficients of water D w were calculated.

Osmotic dehydratation kinetics of apricort using sucrose solution.

[Kinetics of water loss during the osmotic dehydration of apple] [1995]

Spatial distribution of the osmotic agent. Osmotic dehydration assisted impregnation of curcuminoids in coconut slice. Osmotic dehydration of potato. Journal of Food Engineering 78, Mass transfer phenomena during osmotic dehydration of apple I. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing.

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Marcel Dekker, New York. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake.

[Kinetics of water loss during the osmotic dehydration of apple]

Factors affecting mass transfer during osmotic dehydration of fruits. Innovative Food Science and Emerging Technologies 9, Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L. Calle San Rafael Atlixco No. Structure and function of protein-based edible films and coatings. Recibido 15 de Julio de Aceptado 17 de Octubre de United States of America. Food Research International 48, Osmotic dehydration deshidratacuon fruits and vegetables: Handbook of Industrial Drying A.

Efecto de la proteína de suero de leche-sacarosa en la deshidratación osmótica de manzana

Nutritional and functional characteristics of whey proteins in food products. International Journal of Food Science Technology 29, Osmotic dehydration of apricot: Journal of Food Engineering 57, Journal of Food Engineering 31, Solutions and Liquid Foods. Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple. Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating.

Food Chemistry Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. International Food Research Journal 19, Effect of whey protein-sucrose in the osmotic dehydration of apple.

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Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. International Journal of Food Desgidratacion and Technology 25, Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0.

Food Properties Handbook, M. Structure and function of polysaccharide gum-based edible films and coatings.

Cuando se usaron proporciones de 2: Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. Journal of Food Engineering 75, Going beyond conventional osmotic dehydration for quality advantage and energy savings.

International Journal of Food Science and Technology 27, Journal of Food Processing Preservation 26, Journal of Dairy Science 81,