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Drying Technology
An International Journal
Volume 26, 2008 - Issue 7
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Original Articles

Mathematical Equations to Predict Mass Fluxes and Compositional Changes During Osmotic Dehydration of Cherry Tomato Halves

A. Heredia Institute of Food Engineering for Development, Polytechnic University of Valencia, Valencia, Spain; Institute of Food Engineering for Development, Polytechnic University of Valencia, Valencia, Spain
&
A. Andrés Institute of Food Engineering for Development, Polytechnic University of Valencia, Valencia, SpainCorrespondence[email protected]
Pages 873-883 | Published online: 24 Jun 2008

Citations (4)

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Read on this site (1)

Burachat Sritongtae, Thanachan Mahawanich & Kiattisak Duangmal. (2011) Drying of Osmosed Cantaloupe: Effect of Polyols on Drying and Water Mobility. Drying Technology 29:5, pages 527-535.
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Articles from other publishers (3)

Maria C. Giannakourou, Andriana E. Lazou & Efimia K. Dermesonlouoglou. (2020) Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach. Foods 9:10, pages 1393.
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Berta Zecchi & Patricia Gerla. (2020) Effective diffusion coefficients and mass flux ratio during osmotic dehydration considering real shape and shrinkage. Journal of Food Engineering 274, pages 109821.
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A. Heredia, I. Peinado, C. Barrera & A. Andrés Grau. (2009) Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. Journal of Food Composition and Analysis 22:4, pages 285-294.
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