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Original Articles

Mass transfer properties of osmotic solutions. I. Water activity and osmotic pressure

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Pages 95-112 | Published online: 02 Sep 2009

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Yiwen Huang, Min Zhang, Arun S. Mujumdar, Zhenjiang Luo & Zhongxiang Fang. (2023) Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review. Drying Technology 41:6, pages 868-889.
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O.P. Chauhan, Ajai Singh, Asha Singh, P.S. Raju & A.S. Bawa. (2011) Effects of Osmotic Agents on Colour, Textural, Structural, Thermal, and Sensory Properties of Apple Slices. International Journal of Food Properties 14:5, pages 1037-1048.
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Afra Alkatheeri, Ramis Rafay, Emad Alhseinat, Ahmad Safieh & Fadi Alnaimat. (2021) Robust Spatial Modeling of Thermodynamic Parameters in a Full-Scale Reverse Osmosis Membrane Channel. ACS Omega 6:19, pages 12392-12409.
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Alan Ambrosi, Guilherme Lopes Corrêa, Natiéli Souza de Vargas, Lucas Martim Gabe, Nilo Sérgio Medeiros Cardozo & Isabel Cristina Tessaro. (2017) Impact of osmotic agent on the transport of components using forward osmosis to separate ethanol from aqueous solutions. AIChE Journal 63:10, pages 4499-4507.
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. 2016. Innovative Processing Technologies for Foods with Bioactive Compounds. Innovative Processing Technologies for Foods with Bioactive Compounds 195 217 .
Charloq .Z. Lubis, T.H. Siregar, Sengly B. Damanik, A. Yazid & M. Husni. (2015) Physiology Changes of Shelled Rubber (Hevea brasilliensis Muell. Arg.) Seed After 16 Days Storage with PEG 6000 30% Coating to Induce Secondary Dormancy. Journal of Agronomy 15:1, pages 11-18.
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T. Aktas, P. Ulger, F. Daglioglu & F. Hasturk. (2013) Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation. Journal of Food Quality 36:6, pages 411-425.
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Nikolaos E. Mavroudis, Michael J. Gidley & Ingegerd Sjöholm. (2012) Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue. Food Research International 48:2, pages 839-847.
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P. Fito, M. Le Maguer, N. Betoret & P. J. Fito. 2008. Food Engineering: Integrated Approaches. Food Engineering: Integrated Approaches 117 137 .
C. Barrera, N. Betoret, A. Heredia & P. Fito. (2007) Application of SAFES (systematic approach to food engineering systems) methodology to apple candying. Journal of Food Engineering 83:2, pages 193-200.
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P. Fito, M. LeMaguer, N. Betoret & P.J. Fito. (2007) Advanced food process engineering to model real foods and processes: The “SAFES” methodology. Journal of Food Engineering 83:2, pages 173-185.
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Nikolaos E Mavroudis, Petr Dejmek & Ingegerd Sjöholm. (2004) Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties. Journal of Food Engineering 63:1, pages 47-56.
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P. Fito & A. Chiralt. (2016) Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development. Food Science and Technology International 9:3, pages 151-156.
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