OSMOTIC DEHYDRATION OF CUT APPLE: MASS TRANSFER KINETICS AND MICROSTRUCTURAL CHANGES
Apple cubes were osmotically dehydrated with 40 degrees Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fit the experimental data and describe the mass transfer kinetics of water loss (WL...
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| Other Authors: | , , |
| Format: | article |
| Language: | eng |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10216/119312 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/119312 |