Osmotic dehydration kinetics of banana slices considering variable diffusivities and shrinkage
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چکیده
منابع مشابه
Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices
The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried...
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Amorphophallus paeoniifolius known as Elephant foot yam is a highly potential tropical tuber crop of Areace family. The tubers are rich in nutrients. It is a healthy low-fat food containing a good source of protein as well as starch. It is a natural product that is high in fiber, rich in potassium, calcium (50 mg g-1), phosphorus (34 mg g-1) vitamin A (260 IU g-1), vitamin B6, as well as with t...
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The osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. However, large penetration of solute into the food becomes a major problem in osmoticdehydration.Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. In this study the effect of edible coating (CMC),co...
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Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2016
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2016.1209215