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Drying Technology
An International Journal
Volume 25, 2007 - Issue 1
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Original Articles

Microstructure and Adsorption Characteristics of Mango Chips Obtained by Osmotic Dehydration and Deep Fat Frying

G. A. P. Torezan Food Engineering School, State University of Campinas, Campinas, Brazil
,
H. C. Menezes Food Engineering School, State University of Campinas, Campinas, Brazil
,
M. E. Katekawa Chemical Engineering School, State University of Campinas, Campinas, Brazil
&
M. A. Silva Chemical Engineering School, State University of Campinas, Campinas, BrazilCorrespondence[email protected]
Pages 153-159 | Published online: 10 Apr 2007

Citations (10)

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Read on this site (4)

O.A. Caparino, S.S. Sablani, J. Tang, R.M. Syamaladevi & C.I. Nindo. (2013) Water Sorption, Glass Transition, and Microstructures of Refractance Window– and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder. Drying Technology 31:16, pages 1969-1978.
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Mahmood Azam, Muhammad Abdul Haq & Abid Hasnain. (2013) Osmotic Dehydration of Mango Cubes: Effect of Novel Gluten-Based Coating. Drying Technology 31:1, pages 120-127.
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Rui Wang, Min Zhang & ArunS. Mujumdar. (2010) Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips. Drying Technology 28:6, pages 798-806.
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J. Bravo, N. Sanjuán, J. Ruales & A. Mulet. (2009) Modeling the Dehydration of Apple Slices by Deep Fat Frying. Drying Technology 27:6, pages 782-786.
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Articles from other publishers (6)

Navin K. Rastogi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing 241 304 .
Nesimi AKTAŞ & Kamil Emre GERÇEKASLAN. (2020) Glass transition and sorption properties of Köftür: a dehydrated fruit-based product. Food Science and Technology 40:suppl 2, pages 503-511.
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Mian Noor Hussain Asghar Ali, Jian Peng, Jinfeng Bi, Jianyong Yi & YuanYuan Zhao. (2018) Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables. International Journal of Food Engineering 14:7-8.
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M.P. Rascón, K. Huerta-Vera, L.A. Pascual-Pineda, A. Contreras-Oliva, E. Flores-Andrade, M. Castillo-Morales, E. Bonilla & I. González-Morales. (2018) Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. LWT 92, pages 490-496.
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Navin K. Rastogi, K.S.M.S. Raghavarao & K. Niranjan. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing 181 212 .
Kejian Zou, Jianwen Teng, Li Huang, Xinwei Dai & Baoyao Wei. (2013) Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT - Food Science and Technology 51:1, pages 253-259.
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