MASS TRANSFER IN BANANA CHIPS DURING OSMOTIC DEHYDRATION

References

• Beristain , C.I. , Azuara , E. , Conkz , R. and Garcia , H.S. 1990 . Mass transfer during dehydration of pineapple rings. International Journal of Food Science and Technology. , 25 : 576 – 582 .
   Web of Science ®Google Scholar
• Conway , J. , Castaigne , F , Picard , G. and Vovan , X. 1983 Mass transfer considerations in the osmotic dehydration of apples. Gmadian Insrimre of Food Science and Technology Journal , 16 ( I ): 25 – 29 .
   Google Scholar
• Crank , J. 1975 . The mathematics of diffusion: , 2nd ed. p 56 – 57 . Oxford University Press. London
   Google Scholar
• Mauro , M.A. and Menegalli . 1995 . Evaluation of diffusion coefficients in osmotic concentlation of bananas (Musa cavendish Lamben). International Journal of Food Science and Technology , 30 : 199 – 213 .
   Web of Science ®Google Scholar
• Raoult-Wack , A.L. 1994. Osmotic dehydration. A process with a promissing future. , In “Drying 94:” V. Rudolph and R.B. Keey . ed. Marcell Dekker Inc. New York.
   Google Scholar
• Torreggiani , D. 1993 . Osmotic dehydration in fruit and vegetable processing. Food Research Inremational , 26 : 59 – 68 .
   Web of Science ®Google Scholar
• Von Loesecke , H.W. 1950 . Bananas, Chemistry, physiology and technology. , 2nd ed. Interscience Publ., New York . N.Y.
   Google Scholar
• Waliszewski , K.N. , Cones , H.D. , Garcioa , M.A. and Pardio , V.T. 1997 . The effect of osmotic dehydration conditions on color changes in banana slices. Lebensmitlel Wiswnschft und Technologie. , in press.
   Google Scholar