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Application of osmotic treatment in tomato processing—effect of skin treatments on mass transfer in osmotic dehydration of tomatoes

✍ Scribed by John X. Shi; Marc Le Maguer; Samuel L. Wang; Albert Liptay

Book ID
117672616
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
206 KB
Volume
30
Category
Article
ISSN
0963-9969

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## Abstract The influence of operating pressure during osmotic dehydration on mass transfer and mechanical properties in pineapple fruits was analyzed. Dehydration trials were performed at atmospheric pressure (OD) and by applying a vacuum pulse (VPOD), in sucrose solution at 60°Brix and 40°C for 3