Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain, rehydration, and surface shrinkage using a response surface methodology (RSM) based on a central composite design (CCD) techn...

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Detalles Bibliográficos
Autores principales: Salehi, Fakhreddin, Razavi Kamran, Helia, Goharpour, Kimia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10422107/
https://www.ncbi.nlm.nih.gov/pubmed/37437368
http://dx.doi.org/10.1016/j.ultsonch.2023.106505

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10422107/
https://www.ncbi.nlm.nih.gov/pubmed/37437368
http://dx.doi.org/10.1016/j.ultsonch.2023.106505

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