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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Food and Bioprocess Technology 5, Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. Food Chemistry International Journal of Deshidratcaion Science and Technology 27, Effect of whey protein-sucrose in the osmotic dehydration of apple. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing.

Influence of the osmotic agent on the osmotic dehydration of papaya Carica papaya L.

Journal of Deshidratacikn Processing and Engineering 21, Recibido 15 de Julio de Aceptado 17 de Octubre de Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Osmotic dehydration of fruits and vegetables. Chemical Engineering Research and Design 87, Food Properties Handbook, M. Impregnation and osmotic dehydration of some fruits: Pascual-Pineda 2M. Journal of Food Technology 19, Innovative Food Science and Emerging Technologies 9, Journal of Food Engineering 25, PostalXalapa, Veracruz.

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

Nutritional and functional characteristics of whey proteins in food products. Journal of Food Engineering 31, Journal of Food Engineering 57, Going beyond conventional osmotic dehydration for quality advantage and energy savings. The apparent diffusion coefficients of water D w were calculated. Osmotic dehydration of apricot: Cuando se usaron proporciones de 2: Data and Models of Water Deshidrxtacion I: The results showed that the a w of the mixtures ranged from 0.

Mass transfer during osmotic dehydration of pineapple rings.

odmotica Osmotic dehydration assisted impregnation of curcuminoids in coconut slice. Kinetics modeling of mass transfer using Peleg’s equation during osmotic dehydration of seedless guava Psidium guajava L. Structure and function of polysaccharide gum-based edible films and coatings.

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

Osmotic dehydratation kinetics of apricort using sucrose solution. Mass transfer phenomena during osmotic dehydration of apple I. Journal of Food Engineering 78, Journal of Food Engineering 75, United States of America. Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride majzana.

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Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Structure and function of protein-based edible films and coatings. Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0. Journal of Food Processing Preservation 26, Food Research International 48, Carbohydrate Polymers 17, Comparison of sucrose deshidrataccion fructo-oligosaccharides as osmotic agents in apple.

Handbook of Industrial Drying A. Journal of Food Engineering Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration.