טוען...
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 (...
שמור ב:
| Main Authors: | , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer-Verlag
2011
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| נושאים: | |
| גישה מקוונת: | 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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