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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PostalXalapa, Veracruz. International Journal of Food Science and Technology 27, Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L.

Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Going beyond conventional osmotic dehydration for quality advantage and energy savings.

Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating. Marcel Dekker, New York.

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

Calle San Rafael Atlixco No. Cuando se usaron proporciones de 2: Journal of Food Processing and Engineering 21, Mass transfer during osmotic dehydration of pineapple rings. Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.

Journal of Food Engineering 31, Mass transfer phenomena during osmotic dehydration of apple I. Osmotic dehydration of fruits and vegetables: Structure deshidrqtacion function of protein-based edible films and coatings. International Food Research Journal 19, Food and Bioprocess Technology 5, Nutritional and functional characteristics of whey proteins in food products.

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

Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Journal of Food Engineering 75, The apparent diffusion coefficients of water D w were calculated. Journal of Dairy Science osmptica, Journal of Food Engineering 25, Food Research International 48, United States of America. Solutions and Liquid Foods. Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake.

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Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Handbook of Industrial Drying A. Osmotic dehydration assisted impregnation of curcuminoids in coconut slice.

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Journal of Food Engineering 78, Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Recibido 15 de Julio de Aceptado 17 de Octubre de Pascual-Pineda 2M. Journal of Food Engineering