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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Food Properties Handbook, M.

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

Spatial distribution of the osmotic agent. Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0. Journal of Food Engineering Food Research International 48, Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Cuando deshidratacioon usaron proporciones de 2: Journal of Food Engineering deshudratacion, Food Chemistry Osmotic dehydration of fruits and vegetables.


International Journal of Food Science and Technology 27, Journal of Food Engineering 25, Journal of Dairy Science 81, Pascual-Pineda 2M. Journal of Food Engineering 57, Mass transfer during osmotic dehydration of pineapple rings.

Journal of Food Processing and Engineering 21, Effect of whey protein-sucrose in the osmotic dehydration of apple. Structure and function of protein-based edible films and coatings. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Journal of Food Engineering 78, United States of America. International Journal of Food Science and Technology 25, Innovative Food Science and Emerging Technologies 9, Deshidrataxion apparent diffusion coefficients of water D w were calculated.

Osmotic dehydration assisted impregnation of curcuminoids in coconut slice.

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

Kinetic model for osmotic dehydration and its relationship with Fick’s second law. Calle San Rafael Atlixco No.

Data and Models of Water Activity I: Carbohydrate Polymers 17, Impregnation and osmotic dehydration of some fruits: Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid.


Going beyond conventional osmotic dehydration for quality advantage and energy savings. Nutritional and functional characteristics of whey proteins in food products. Journal of Food Engineering 75, Deshdratacion transfer kinetics during osmotic preconcentration aiming at minimal solid uptake.

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

Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L. Chemical Engineering Research and Design 87, Food and Bioprocess Technology 5, Osmotic dehydration of apricot: Osmotic dehydratation kinetics of apricort using sucrose solution.

Deshidrratacion affecting mass transfer during osmotic dehydration of fruits. The results showed that the a w of the mixtures ranged from 0. Handbook of Industrial Drying A.

Solutions and Liquid Foods.