Please use this identifier to cite or link to this item:
|Title:||Effect of osmotic treatment with concentrated sugar and salt solutions on kinetics and color in vacuum contact drying|
|Source:||Rahman, S.M.A., Mujumdar, A.S. (2007-12). Effect of osmotic treatment with concentrated sugar and salt solutions on kinetics and color in vacuum contact drying. Journal of Food Processing and Preservation 31 (6) : 671-687. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1745-4549.2007.00159.x|
|Abstract:||An experimental study of osmotic dehydration (OD) of selected heat-sensitive products was carried out in a laboratory-scale vacuum contact dryer. Cubes of potato and apple were examined as model heat-sensitive objects. Experiments were conducted at different conduction heat input levels with wall temperatures in the range 35-45C under vacuum and also in pure vacuum without any external heat input. Detailed investigations were carried out of OD on drying performance, product temperature and color of the dried product. © 2007, The Author(s); Journal compilation © 2007, Blackwell Publishing.|
|Source Title:||Journal of Food Processing and Preservation|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 15, 2018
WEB OF SCIENCETM
checked on Feb 6, 2018
checked on Feb 20, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.