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Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology
Osmotic dehydration (OD) conditions of peach slices were optimized using response surface methodology (RSM) with respect to sucrose concentration (50–70°B), immersion time (2–4 h) and process temperature (35–55 °C) for maximum water loss (WL), minimum solute gain (SG) and maximum rehydration ratio (...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550838/ https://ncbi.nlm.nih.gov/pubmed/24082265 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0298-z |
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