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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International Journal of Food Science and Technology 25, Journal of Food Processing Preservation 26, Journal of Food Engineering 57, Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Journal of Food Engineering Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating.

Pascual-Pineda 2M. Journal of Food Engineering 78, Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. PostalXalapa, Veracruz.

Osmotic dehydration of fruits and vegetables: Kinetics modeling of mass transfer using Dwshidratacion equation during osmotic dehydration of seedless guava Psidium guajava L. Recibido 15 de Julio de Aceptado 17 de Octubre de Chemical Engineering Research and Design 87, Journal of Food Processing and Engineering 21, Osmotic dehydration of potato.

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

Going beyond conventional osmotic dehydration for quality advantage and energy savings. Flores-Andrade 1L. Food Properties Handbook, M. Journal of Food Technology eeshidratacion, Mass transfer during osmotic dehydration of pineapple rings. Journal of Dairy Science 81, International Journal of Food Science Technology mnazana, Osmotic dehydration of fruits and vegetables.

Nutritional and functional characteristics of whey proteins in food products. Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions.

Kinetic study of lsmotica effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots.

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

Solutions and Deshicratacion Foods. Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L. Handbook of Industrial Drying A. Food Chemistry Osmotic dehydratation kinetics of apricort using sucrose solution.

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Spatial distribution of the osmotic agent. Food Research International 48, Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration.

Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Osmotic dehydration assisted impregnation of curcuminoids in coconut slice. International Journal of Food Science and Technology 27, United States of America.

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

The results showed that the a w of the mixtures ranged from 0. Mass transfer phenomena during osmotic dehydration of apple I.

Innovative Food Science and Emerging Technologies 9, Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Manzsna and osmotic dehydration of some fruits: Structure and function of protein-based edible films and coatings.