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Influence of Process Conditions on the Mass Transfer Kinetics of Pulsed Vacuum Osmotically Dehydrated Mango Slices

✍ Scribed by Ito, Ana Paula; Tonon, Renata Valeriano; Park, Kil Jin; Hubinger, Miriam Dupas

Book ID
127169700
Publisher
Taylor and Francis Group
Year
2007
Tongue
English
Weight
765 KB
Volume
25
Category
Article
ISSN
0737-3937

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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 60Β°Brix and 40Β°C for 3