Rate of water loss and sugar uptake during the osmotic dehydration of pineapple

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Water loss, sucrose gain and the variation in concentration of other natural fruit sugars (glucose and fructose) were studied during osmotic dehydration of pineapple slices (0.6 mm thick) in sucrose solution (60 % w/w) at three temperatures (30, 40 and 50°C). As temperature increased from 30 to 50°C...

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Detalles Bibliográficos
Autores principales:	Ramallo, Laura Ana, Mascheroni, Rodolfo Horacio
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2005
Materias:	Biología Concentration profiles Osmotic dehydration Pineapple Sugars content
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/83018
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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