Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables

The effect of process variables and blanching on the rate of dewatering of apple slices through immersion in glucose solutions was analyzed. The adequacy of the Hawkes and Flink's and Peleg's models for fitting the rate data was evaluated as well as the structural changes produced in the t...

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Detalles Bibliográficos
Autores principales:	Salvatori, D., Alzamora, S.M.
Formato:	JOUR
Materias:	Apple Blanching Glucose impregnation Solid gain Structural changes Water loss Cell membranes Dewatering Fruits Glucose Heat treatment Mass transfer Mathematical models Microscopic examination Osmosis Structure (composition) Thermal effects Thickness gages Apples Glucose infusion Immersion Process variables Food processing food
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_07373937_v18_n1-2_p361_Salvatori
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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