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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |