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texto impreso
The effect of the sucrose solution concentration on the process kinetics and yield during osmotic dehydration of mango (Kent var.) cylinders has been studied. Processes were carried out at 30 ºC, using 35, 45, 55 and 65 ºBrix sucrose, at atmosph[...]
texto impreso
Rehydration behaviour of candied mango samples was studied. The influence of candy process conditions and rehydrating medium on the rehydration kinetics was studied. In this sense, water gain, solute loss and compositional changes in the fruit l[...]
