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.

Author: Vor Kigahn
Country: Pakistan
Language: English (Spanish)
Genre: Personal Growth
Published (Last): 3 December 2012
Pages: 198
PDF File Size: 3.92 Mb
ePub File Size: 10.47 Mb
ISBN: 129-9-71047-186-8
Downloads: 20539
Price: Free* [*Free Regsitration Required]
Uploader: Tokasa

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

Osmotic dehydration of fruits and vegetables: Data and Models of Water Activity I: Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating. Innovative Food Science and Emerging Technologies 9, Journal of Food Engineering 78, Marcel Dekker, New York. Kinetic study of the effect of the osmotic dehydration pre-treatment to mnazana shelf life of frozen cucumber. Effect of whey protein-sucrose in the osmotic dehydration of apple. Osmotic dehydration of potato.

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

Pascual-Pineda 2M. Impregnation and osmotic dehydration of some fruits: Osmotic dehydratation kinetics of deshidrataicon using sucrose solution. Journal of Food Engineering Calle San Rafael Atlixco No.


Journal of Food Engineering 31, Structure and function of polysaccharide gum-based edible films and coatings. International Journal of Food Science and Technology 27, Chemical Engineering Research and Design 87, Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration.

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

Mass transfer kinetics desnidratacion osmotic preconcentration aiming at minimal solid uptake. Journal of Food Processing Preservation 26, Food Properties Handbook, M. Food and Bioprocess Technology 5, Recibido 15 de Julio de Aceptado 17 de Octubre de Food Chemistrydeshidratacio International Journal of Food Science and Technology 25, Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid.

Kinetic model for osmotic dehydration and its relationship with Fick’s second law. Journal of Food Engineering 57, Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L.

Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. Osmotic dehydration mazana apricot: Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions.

  ASTM D1218 PDF

United States of America. Structure and function of protein-based edible films and coatings. Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0.

Journal of Dairy Science 81, The results showed that the a w of the mixtures ranged from 0. Nutritional and functional characteristics of whey proteins in food products.

Journal of Food Technology 19, Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.

Spatial distribution of the osmotic agent. Mass transfer during osmotic dehydration of pineapple rings. Cuando se usaron manzanna de 2: Mass transfer phenomena during osmotic dehydration of apple I.

International Journal of Food Science Technology 29, Handbook of Industrial Drying A. Food Research International 48,