| Título: | Sucrose salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatment |
| Autores: | SACCHETTI, GIAMPIERO ; GIANOTTI, ANDREA ; DALLA ROSA, MARCO |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 32539 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Apple samples were osmotically treated in different hypertonic sucrose solutions (with or without NaCl) at low temperatures (18-30Cº). Sodium chloride was employed to assess the possibility to increase the process rate without affecting the sensory acceptability of treated fruit. |
| Nota de contenido: | En: Journal of Food Engineering. -- (49) : 163-173 (2001) |
Documentos electrónicos (1)
 29024 Adobe Acrobat PDF |
