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Drying Technology
An International Journal
Volume 17, 1999 - Issue 7-8
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Original Articles

INFLUENCE OF OSMOTIC DEHYDRATION ON TEXTURE AND PECTIC COMPOSITION OF KIWIFRUIT SLICES

D. Torreggiani I.V.T.P.A, Via Venezian 26, Milano, 20133, Italy
,
E. Forni I.V.T.P.A, Via Venezian 26, Milano, 20133, Italy
,
A. Maestrelli I.V.T.P.A, Via Venezian 26, Milano, 20133, Italy
&
F. Quadri I.V.T.P.A, Via Venezian 26, Milano, 20133, Italy
Pages 1387-1397 | Published online: 27 Apr 2007

Citations (10)

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Read on this site (4)

A. Rodríguez & R.H. Mascheroni. (2012) Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits. Drying Technology 30:11-12, pages 1323-1331.
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RaquelP. F. Guiné & Maria João Barroca. (2011) Effect of Drying on the Textural Attributes of Bell Pepper and Pumpkin. Drying Technology 29:16, pages 1911-1919.
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Serafim Bakalis & Vaios T. Karathanos. (2005) Study of Rehydration of Osmotically Pretreated Dried Fruit Samples. Drying Technology 23:3, pages 533-549.
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Y. K. Pan, L. J. Zhao, Y. Zhang, G. Chen & A. S. Mujumdar. (2003) Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables. Drying Technology 21:6, pages 1101-1114.
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Articles from other publishers (6)

Wei Luo, Silvia Tappi, Chunfang Wang, Yong Yu, Songming Zhu & Pietro Rocculi. (2018) Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums ( Prunus mume ) . Journal of Food Processing and Preservation 42:11, pages e13769.
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N. Ghanem Romdhane, N. Djendoubi, C. Bonazzi, N. Kechaou & N. Boudhrioua Mihoubi. (2016) Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon ( Citrus limon . v. lunari) Peels . International Journal of Food Engineering 12:6, pages 515-525.
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Xian Lin, Cailian Luo & Yulong Chen. (2016) Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue. Journal of Food Science 81:6, pages E1412-E1418.
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Ana M. Tocci & Rodolfo H. Mascheroni. (2008) Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature. Journal of Food Engineering 88:1, pages 20-27.
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R. Vadivambal & D.S. Jayas. (2007) Changes in quality of microwave-treated agricultural products—a review. Biosystems Engineering 98:1, pages 1-16.
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Gema Flores, María Luisa Ruiz del Castillo, Gracia Patricia Blanch & Marta Herraiz. (2006) Effect of sample freezing on the SPME performance in the analysis of chiral volatile compounds in foods. Food Chemistry 96:2, pages 334-339.
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