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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Journal of Food Engineering 78, Structure and function of polysaccharide gum-based edible films and coatings. Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber.

Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0. deshidratacionn

Kinetic model for osmotic dehydration and its relationship with Fick’s second law. Going beyond conventional osmotic dehydration for quality advantage and energy savings.

Pascual-Pineda 2M. Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating.

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

Flores-Andrade 1L. International Journal of Food Science and Technology 27, International Journal of Food Science Technology 29, Journal of Food Technology 19, Mass transfer during osmotic dehydration deshidratacjon pineapple rings. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Food Chemistry The apparent diffusion coefficients of water D w were calculated.

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Handbook of Industrial Drying A. Nutritional and functional characteristics of whey proteins in food products.

Mass transfer phenomena during osmotic dehydration of apple I. Structure and function of protein-based edible films and coatings. Recibido 15 de Julio de Aceptado 17 de Octubre de International Journal of Food Science and Technology 25, Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Journal of Food Engineering 75, Osmotic dehydration of potato. Osmotic dehydration of apricot: Impregnation and osmotic dehydration of some fruits: Factors affecting mass transfer during osmotic dehydration of fruits.

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

Journal of Food Engineering 31, Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake.

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Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L. Spatial distribution of the osmotic agent.

Kinetics modeling of mass transfer using Peleg’s equation during osmotic dehydration of seedless guava Psidium guajava L. Osmotic dehydration of fruits and vegetables.

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

Effect of whey protein-sucrose in the osmotic dehydration of apple. Food Properties Handbook, M. Calle San Rafael Atlixco No. Osmotic dehydratation kinetics of apricort using sucrose solution. Food Research International 48, Osmotic dehydration of fruits and vegetables: Journal of Food Processing Preservation 26, Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.

Innovative Food Science and Emerging Technologies 9,