Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions
The aim of this work was to evaluate the osmotic dehydration of sweet potato (Ipomoea batatas) using hypertonic sucrose solutions, with or without NaCl, at three different concentrations, at 40 °C. Highest water losses were obtained when the mixture of sucrose and NaCl was used. The addition of NaCl...
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| Publicat a: | Ciência e Tecnologia de Alimentos |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2008
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940088028 |
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