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Drying Technology
An International Journal
Volume 22, 2004 - Issue 4
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Original Articles

Control of Solids Uptake by Convective Drying Prior to Osmotic Processing of Foods

R. Moreira Departamento de Enxeñería Química, Universidade de Santiago de Compostela, Santiago de Compostela, SpainCorrespondence[email protected]
&
A. M. Sereno Departamento de Engenharía Química, Faculdade de Engenharía da, Universidade do Porto, Porto, Portugal
Pages 745-757 | Published online: 06 Feb 2007

Citations (5)

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Read on this site (3)

Sabrina Silva Paes, Gustavo Beulke Stringari & João Borges Laurindo. (2006) Effect of Vacuum Impregnation-Dehydration on the Mechanical Properties of Apples. Drying Technology 24:12, pages 1649-1656.
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Heping Li & HosahalliS. Ramaswamy. (2006) Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions. Drying Technology 24:5, pages 643-651.
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Sandra Mourão Monnerat, Thais Regina de Miranda Pizzi, Maria Aparecida Mauro & Florencia Cecilia Menegalli. (2005) Spatial Distribution of Solutes and Water in Sucrose Solution Dehydrated Apples. Drying Technology 23:9-11, pages 2289-2299.
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Articles from other publishers (2)

Arshied Manzoor, Mohammad Ali Khan, Muhammad Abdul Mujeebu & Rayees Ahmad Shiekh. (2021) Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature. Journal of Agriculture and Food Research 5, pages 100176.
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R. Moreira, F. Chenlo, M.D. Torres & G. Vázquez. (2007) Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions. LWT - Food Science and Technology 40:9, pages 1507-1514.
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