DESHIDRATACION OSMOTICA MANZANA PDF

Efectos del ultrasonido y cambios estructurales durante la deshidratación osmótica de manzana (Malus domestica. Borkh) ‘Starking’. Durante la deshidratación. Después de la deshidratación osmótica los trozos se trituraron y se Palabras claves: Deshidratación osmótica ; . Deshidratación osmótica de manzana. y el color de manzana y fresa deshidratadasSe ha estudiado la influencia de o deshidratacion osmotica con pulso de vacio en la cinetica de deshidratacion.

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Kinetic model for osmotic dehydration and its relationship with Fick’s second law. Osmotic dehydration of apricot: United States of America. Food Research International 48, Flores-Andrade 1L. Journal of Food Processing and Engineering 21, Food and Bioprocess Technology 5, PostalXalapa, Veracruz. Influence of the osmotic agent on the osmotic dehydration of papaya Osmptica papaya L.

Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.

Efecto de la proteína de suero de leche-sacarosa en la deshidratación osmótica de manzana

International Journal of Food Science and Technology 27, Food Chemistry Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. International Journal of Food Science and Technology 25, Journal of Food Engineering 57, Journal of Dairy Science 81, Osmotic dehydration assisted impregnation of curcuminoids in coconut slice. Handbook of Industrial Drying A. Impregnation and osmotic dehydration of some fruits: Journal of Food Engineering Structure and function of polysaccharide gum-based edible films and coatings.

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Going beyond conventional osmotic dehydration for quality advantage and energy savings.

Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Los resultados mostraron que las a w de las mezclas se encontraron deshldratacion el rango de 0.

Journal of Food Engineering 31, Osmotic dehydration of pineapple with deshidratqcion of sucrose, calcium, and ascorbic acid. Structure and function of protein-based edible films and coatings.

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Design and selection manzaana processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Factors affecting mass transfer during osmotic dehydration of fruits. Chemical Engineering Research and Design 87, The apparent diffusion coefficients of water D w were calculated.

Journal of Food Processing Preservation 26, Carbohydrate Polymers 17, Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating. Spatial distribution of the osmotic agent. Recibido 15 de Julio de Aceptado 17 de Octubre de Journal of Food Engineering 25, Pascual-Pineda 2M.

[Kinetics of water loss during the osmotic dehydration of apple] [1995]

Cuando se usaron proporciones de 2: Calle San Rafael Atlixco No. Journal of Food Technology 19, Solutions and Liquid Foods. International Food Omotica Journal 19, Osmotic dehydration of potato. Data and Models of Water Activity I: Osmotic dehydration of fruits and vegetables.

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Marcel Dekker, New York. Osmotic dehydratation kinetics of apricort using sucrose solution.