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|Title:||Effect of osmotic treatment with concentrated sugar and salt solutions on kinetics and color in vacuum contact drying||Authors:||Rahman, S.M.A.
|Issue Date:||Dec-2007||Citation:||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||URI:||http://scholarbank.nus.edu.sg/handle/10635/60063||ISSN:||01458892||DOI:||10.1111/j.1745-4549.2007.00159.x|
|Appears in Collections:||Staff Publications|
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