Effect of osmotic dehydration with whole cane sugar on the convective drying of mango (Tommy Atkins) and on some physicochemical properties
This research evaluates the effect of osmotic dehydration (OD) as a pretreatment of convective drying in mango pieces (Tommy Atkins) using whole cane sugar solutions in concentrations between 30 and 65 °Brix, and temperatures between 50 and 80 °C in a central composite rotatable design. The effect o...
Guardado en:
| Publicado en: | Dyna |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Universidad Nacional de Colombia
2019
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=49662789011 https://www.redalyc.org/journal/496/49662789011/ https://www.redalyc.org/journal/496/49662789011/html/ https://www.redalyc.org/journal/496/49662789011/49662789011.epub https://www.redalyc.org/journal/496/49662789011/movil |
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