Add to ORKGThe influence of previous osmotic dehydration on drying of mango (Mangifera indica) fruit was studied. The fruit was dehydrated with 65% sacarose solution at 30-degrees-C, for five hours. Kinetics of drying was conducted at 40, 50 and 60-degrees-C. Osmotic treatment decreased water contents down to 72%, while total sugar content was increased up to 21%. Drying rates were reduced by previous osmotic treatment, Kinetics of drying were correlated by experimental equations of X/Xo = Ae(-Bt) type.29463764
The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin m...
The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin m...
Osmotic drying is a partial dehydration process to give the product a quality improvement over the c...
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its se...
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its se...
1043-1048Osmotic dehydrated mango slices can be prepared from firm and ripe mango fruits after peeli...
In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystall...
The changes in Ataulfo mangoes (Mangifera índica L.) osmotically dehydrated were evaluated through M...
Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose ...
This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective dryin...
Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of...
Cylinders of pitahayas were osmotically dehydrated in sucrose 55 % (w/w) during 45 minutes as a pret...
Cylinders of pitahayas were osmotically dehydrated in sucrose 55 % (w/w) during 45 minutes as a pret...
Osmotic drying is a partial dehydration process to give the product a quality improvement over the c...
The osmotic dehydration could be considered to be an efficient method, as the pretreated dried sampl...
The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin m...
The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin m...
Osmotic drying is a partial dehydration process to give the product a quality improvement over the c...
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its se...
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its se...
1043-1048Osmotic dehydrated mango slices can be prepared from firm and ripe mango fruits after peeli...
In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystall...
The changes in Ataulfo mangoes (Mangifera índica L.) osmotically dehydrated were evaluated through M...
Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose ...
This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective dryin...
Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of...
Cylinders of pitahayas were osmotically dehydrated in sucrose 55 % (w/w) during 45 minutes as a pret...
Cylinders of pitahayas were osmotically dehydrated in sucrose 55 % (w/w) during 45 minutes as a pret...
Osmotic drying is a partial dehydration process to give the product a quality improvement over the c...
The osmotic dehydration could be considered to be an efficient method, as the pretreated dried sampl...
The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin m...
The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin m...
Osmotic drying is a partial dehydration process to give the product a quality improvement over the c...