Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatm...

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Detalles Bibliográficos
Autores principales: Ghellam, Mohamed, Zannou, Oscar, Galanakis, Charis M., Aldawoud, Turki M. S., Ibrahim, Salam A., Koca, Ilkay
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534464/
https://www.ncbi.nlm.nih.gov/pubmed/34681335
http://dx.doi.org/10.3390/foods10102286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534464/
https://www.ncbi.nlm.nih.gov/pubmed/34681335
http://dx.doi.org/10.3390/foods10102286

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