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texto impreso
Fructo-oligosaccharides and sucrose were compared as osmotic agents in the osmotic dehydration of apple cv. Idared. Dehydration process of apple cubes (10* 10* 10 mm) was performed to determine the weight reduction (WR), moisture content (MC), w[...]
Article : texto impreso
Isothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization kinetics of frezze-dried samples of lactose and sucrose at several temperatures between Tg and Tm. Palabras Clave: DSC, lactose, sucrose, crystalization, [...]
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
Sucrose solutions, with concentrations near or superior to saturation, present high potentialities for the candy and pastry industries. Creep measurements under small stresses were done to obtain the rheological properties of highly concentrated[...]
documento electrónico
TORRE, ALEJANDRA ; TORRES, MARINA ; QUEVEDO, DORIS ; ALCARRAZ, LUCIA ; AMUEDO, VIVIANA ; AGUSTÍN CAMPANELLA ; BALDYGA, NATALIA | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2007Según la legislación uruguaya, el azúcar que se importa para ser industrializada se encuentra bajo control técnico y no paga el 35% de impuestos que paga la importación ordinaria de azúcar. Nuestra organización, LATU es la encargada de hacer el [...]
