Publication Cover
Drying Technology
An International Journal
Volume 17, 1999 - Issue 7-8
81
Views
29
CrossRef citations to date
0
Altmetric
Original Articles

INFLUENCE OF SOLUTE TEMPERATURE AND CONCENTRATION ON THE COMBINED OSMOTIC AND AIR DRYING

, , &
Pages 1449-1458 | Published online: 27 Apr 2007

REFERENCES

  • Aguilera , J. M. and Stanley , D. W. 1990 . Microstructural principles of food processing and engineering Elsevier Applied Science ,
  • Beristain , C. J. , Azuara , E. , Coner , R. and Garcia , H.S. , 1990 . Mass transfer during osmotic dehydration of pineapple rings. Int. J. Food Science & Technology , 25 . pp. 576 – 582
  • Biswal , R. N. , Bozorgmehr , K. , Tompkins , F. D. and Liu , X. , 1991 . Osmatic concentration of green beans prior to freezing. J. Food Science , 56 ( 4 ). p. 1008
  • Bolin , H. R. and Huxsoll , C. C. 1989. Storage stability of minimally processed fruit J. Food Prac. Pres. , 13, p. 281
  • Bourne , M. C. , 1978 . Texture profile analysis , Food Technology , 7 , p. 62
  • Cathalin , J. and McNulty , P. , 1996 . Textural gain and subsequent loss in irradiated apples, carrots and potatoes with increase in dose from 0.03 to 1.0 kGy. J. Food Processing and Preservation , 20 , pp. 403 – 415
  • Ertekin , K. F. and CaKaloz , T. , 1996 , Osmotic dehydration of peas: 1. Influence of proms variables on mass transfer , J. Food Processing and Preservation , 20 , p. 87
  • Fito , P. and Pastor , R. , 1994 , Non-diffusional mechanisms accuring during vacuum osmotic dehydration , J. Food Engineering , 21 . pp. 513 – 519
  • Fito , P. , 1994 . Modelling of vacuum osmotic dehydration of food. J. Food Engineering , 22 , p. 313
  • Hawkes , J. and Flink , J. M. , 1978 . Osmotic concentration of fruit slices prior to freeze dehydration. J. Food Processing and Preservation , 2 , p. 265
  • Karathanos , V. T. , Kostaropoulos , A. E. and Saravacos , G. D. , 1995 . Air drying kinetics of osmotically dehydrated fruits , Drylng Technology , 13 ( 5-7 ), pp. 1503 – 1521
  • Khan , A. A. and Vincent , J. F. V. , 1991 . Bruising and splitting of apple fruit under uni-axial compression and the role of skin in preventing damage , J. Taxture Studies , 22 ( 3 ), p. 251
  • Khan , A. A. and Vincent , J. F. V. , 1993 . Compressive stiffness and fracture propenies of apple and potato parenehyma , J Texture Studies , 24 , pp. 423 – 435
  • Kim , D. M. Smith , N. L. and Lee , C. Y. , 1994 . Effect on heat treatment on firmness of apples and apple slices. J. Food Processing and Preservation , 18 , pp. 1 – 8
  • Levi , A. Gagel , S. and Juven , B. J. , 1985 . Intermediate moisture tropical fruit products for developing countries ll. , Quality characteristics of papaya J. Food Technology , 20 , p. 163
  • Lozano , J. E. , Rostein , E. and Urbicain , M. J. , 1980 , Total porosity and open-pore porosity in the drying of fruits Journal of Food Science , 45 , p. 1403
  • Murcotte , M. and Le Maguer , M. , 1991. Repartition of water in plant tissues subjected to osmotic process, J. Food Process Engineering , 13, pp. 297–320
  • Marcotte , M. and Le Maguer , M. , 1992 . Mars transfer in cellular tissues. Part 11: Computer simulations vs experimental data , J. Food Engineering , 17 . pp. 177 – 199
  • Ortega–Rivas , E. , Anzaldva–Marales , A. and Beltran–Reyes , B. , 1997 . A two stage drying method for improved apple pie filling, in Engineering and Food at lCEF 7 , Part 11 . ed., Jowitt , R. , Shetlield Academic Press Ltd
  • Peleg , M. , 1987 . The basics of solid foods rheology, in Food Texture lntrumental and sensory measurement , ed. MoskoWi1z , H. R. , Marcel Dekker
  • Poovaiah , B. W. , 1986 , Role of calcium in prolonging storage life of fruits and vegetables , Food Technology , 40 , p. 86
  • Rsaull–Wack , A. L. , 1994 . Recent advances in the osmotic dehydration of foods , Trends in Food Science & Technology , 5 , p. 225
  • Rastogi , N. K , and Raghavarao , K. S. M. S. , 1995 . Kinetics of osmotic dehydration of coconut. J. Food Process Engineering , 18 , pp. 187 – 197
  • Tarreggiani , D. , 1993 . Osmotic dehydration in fruit and vegetable processing , Food Research International , 26 , pp. 59 – 68

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.