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Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices

✍ Scribed by Ramallo, Laura A.; Hubinger, Miriam D.; Mascheroni, Rodolfo H.

Book ID
127052183
Publisher
Walter de Gruyter GmbH & Co. KG
Year
2013
Tongue
English
Weight
761 KB
Volume
9
Category
Article
ISSN
2194-5764

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Effect of Pulsed Vacuum Treatment on Mas
Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices
✍ Ramallo, Laura A.; Hubinger, Miriam D.; Mascheroni, Rodolfo H. πŸ“‚ Article πŸ“… 2013 πŸ› Walter de Gruyter GmbH & Co. KG 🌐 English βš– 761 KB

## 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 60Β°Brix and 40Β°C for 3