SOME FACTORS CONTROLLING THE KINETICS OF MOISTURE MOVEMENT DURING AVOCADO DEHYDRATION

The effect of some factors such as initial oil content, blanching, and freezing before drying, on the rate of moisture movement during avocado dehydration was studied. It was found that the diffusion coefficients of water in avocado were strongly affected by its oil content. Copyright © 1980, Wiley...

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Detalles Bibliográficos
Autores principales:	ALZAMORA, S.M., CHIRIFE, J.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v45_n6_p1649_ALZAMORA
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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