VACUUM OSMOTIC DEHYDRATION OF FRUITS
- 1 January 1993
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 11 (6) , 1429-1442
- https://doi.org/10.1080/07373939308916908
Abstract
Vacuum osmotic dehydration leads a special behaviour of mass transfer in fruit-sugar soluion system.Vacuum treatments intensify the capillary flow function and increase water transfer ratio.but have no significant influence on sugar uptake.Fruits such as pineapples which have higher porosity are more suitable to be treated under vacuum during the osmotic dehydration.Keywords
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