Efectos del ultrasonido y cambios estructurales durante la deshidratación osmótica de manzana (Malus domestica. Borkh) ‘Starking’. Durante la deshidratación. Después de la deshidratación osmótica los trozos se trituraron y se Palabras claves: Deshidratación osmótica ; . Deshidratación osmótica de manzana. y el color de manzana y fresa deshidratadasSe ha estudiado la influencia de o deshidratacion osmotica con pulso de vacio en la cinetica de deshidratacion.

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Effect of whey protein-sucrose in the osmotic dehydration of apple. Flores-Andrade 1L. Pascual-Pineda 2M. PostalXalapa, Veracruz. Recibido 15 de Julio de Aceptado 17 de Octubre de Los resultados mostraron que las a w de las mezclas se encontraron en el rango de 0.

Cuando se usaron proporciones de 2: Water activity a w was determined and osmotic pressure in aqueous solutions was calculated.

The deshidrataciob diffusion coefficients of water D w were calculated. The results showed that the a w of the mixtures ranged from 0. United States of America.

[Kinetics of water loss during the osmotic dehydration of apple] [1995]

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Journal of Food Engineering 75, Kinetics modeling of mass transfer using Peleg’s equation during osmotic osmmotica of seedless guava Psidium guajava L. Food and Bioprocess Technology 5, Osmotic dehydration of apricot: Chemical Engineering Research and Design 87, Mass transfer coefficient and characteristics of coated apples in osmotic dehydrating. Journal of Food Engineering 78, Osmotic dehydratation kinetics of apricort using sucrose solution.

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International Food Research Journal 19, Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots. Journal of Food Processing and Engineering 21, Mass transfer phenomena during osmotic dehydration of apple I.

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