Osmotic Dehydration Characteristics of Pumpkin Slices using Ternary Osmotic Solution of Sucrose and Sodium Chloride
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چکیده
منابع مشابه
Rationalization of Sucrose Solution Using During the Fruit Osmotic Dehydration
Th e model of sustainable energy production of dried fruit conducted by using combined technology – the model that has been developed at the Faculty of Agriculture in Novi Sad – includes osmotic dehydration of fruit in sucrose solution. During the process of dehydration the moisture content of the solution is increased due to mass transfer of moisture from fruit. Th is article examines diff ere...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2017
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000669