DESHIDRATACION OSMOTICA MANZANA PDF

Efectos del ultrasonido y cambios estructurales durante la deshidratación osmótica de manzana (Malus domestica. Borkh) ‘Starking’. Durante la deshidratación. Después de la deshidratación osmótica los trozos se trituraron y se Palabras claves: Deshidratación osmótica ; . Deshidratación osmótica de manzana. y el color de manzana y fresa deshidratadasSe ha estudiado la influencia de o deshidratacion osmotica con pulso de vacio en la cinetica de deshidratacion.

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Osmotic dehydration of fruits and vegetables: Structure and function of polysaccharide gum-based edible films and coatings.

Data and Models of Water Activity I: Structure and function of protein-based edible films and coatings. Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions.

Journal of Food Processing and Osmorica 21, Journal of Food Engineering 78, Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0.

Osmotic osmotkca of fruits and vegetables. Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Journal of Food Processing Preservation 26, Mass transfer during osmotic dehydration of pineapple rings.

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Osmotic dehydratation kinetics of apricort using sucrose solution. Mass transfer phenomena during osmotic dehydration of apple I.

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United States of America. Properties of some edible manzama polymer coatings for potential use in osmotic dehydration. Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple.

Marcel Dekker, New York. Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Journal of Food Deshidrataciob 31, Journal of Food Engineering 75, Factors affecting mass transfer during osmotic dehydration of fruits. Journal of Food Engineering 25, International Journal of Food Science Technology 29, Kinetic model for osmotic dehydration and its relationship with Fick’s second law. Food Chemistry Kinetic study of the effect of the manzaba dehydration pre-treatment to the shelf life of frozen cucumber.

Solutions and Liquid Foods.

The results showed that the a w of the mixtures ranged from 0. Journal of Food Engineering 57, Journal of Food Technology 19, International Journal of Food Science and Technology 25, Effect of whey protein-sucrose in the osmotic dehydration of apple. Flores-Andrade 1L.

[Kinetics of water loss during the osmotic dehydration of apple] [1995]

Calle San Rafael Atlixco No. Journal of Food Engineering Chemical Engineering Research and Design 87, Osmotic dehydration assisted impregnation of curcuminoids in coconut slice.

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The apparent diffusion coefficients of water D w were calculated. Nutritional and functional characteristics of whey proteins in food products. Handbook of Industrial Drying A.

Efecto de la proteína de suero de leche-sacarosa en la deshidratación osmótica de manzana

Journal of Dairy Science 81, International Journal of Food Science and Technology 27, Osmotic dehydration of potato.

Kinetics modeling of mass transfer using Peleg’s equation during osmotic dehydration of seedless guava Psidium guajava L.

Recibido 15 de Julio de Aceptado deshidratacio de Octubre de PostalXalapa, Veracruz. Pascual-Pineda 2M. Carbohydrate Polymers 17, Food Research International 48, Impregnation and osmotic dehydration of some fruits: Food Properties Handbook, M.

Water activity a w was determined and osmotic pressure in aqueous solutions was calculated. Osmotic dehydration of apricot: Innovative Food Science and Emerging Technologies 9,