Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution
نویسندگان
چکیده
منابع مشابه
Mass Transfer Kinetics of Osmotic Dehydration of Beetroot Cubes in Sucrose Solution
Osmotic dehydration kinetics of beetroot cubes in sucrose solution having different concentrations (30?Brix, 45?Brix and 60?Brix), solution temperature 35, 45 and 55 ?C, sample to solution ratio 1:4 were studied up to 240 min duration. For osmotic dehydration of beetroot in solution of sucrose the effect of all process parameter were significant at 5% level of significance on both water loss an...
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ژورنال
عنوان ژورنال: Chemical Industry and Chemical Engineering Quarterly
سال: 2014
ISSN: 1451-9372,2217-7434
DOI: 10.2298/ciceq120511012f