Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying

This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25–45 °C) and duration (up to 300 min) on wate...

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Detalles Bibliográficos
Autores principales: Andreou, Varvara, Thanou, Ioanna, Giannoglou, Marianna, Giannakourou, Maria C., Katsaros, George
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393624/
https://www.ncbi.nlm.nih.gov/pubmed/34441622
http://dx.doi.org/10.3390/foods10081846

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393624/
https://www.ncbi.nlm.nih.gov/pubmed/34441622
http://dx.doi.org/10.3390/foods10081846

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