Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Miriam Eliana Agnelli"'
Autor:
Rodolfo Horacio Mascheroni, Miriam Eliana Agnelli, Ruth R. Bambicha, Laura Analía Campañone, Javier Ramiro Arballo
Publikováno v:
International Journal of Food Science & Technology. 47:306-314
Summary Mass transfer kinetics and optimisation of osmotic dehydration (OD) of fruits and vegetables with diverse structures were studied. Different concentrations of sucrose (20–60 °Brix) and process times (0–24 h) were used. Magee’s model wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc7934e2e74b4315908de3af463828d2
https://doi.org/10.1111/j.1365-2621.2011.02840.x
https://doi.org/10.1111/j.1365-2621.2011.02840.x
Publikováno v:
Journal of Food Engineering. 79:1122-1130
The quality of osmofrozen pears, kiwis, strawberries and apples was studied through measurements of colour, drip-loss and texture after each step of the combined process, that is, after osmotic dehydration for different periods of time and after free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e6cf1c18a8f93faa7811197a54a7af8
https://doi.org/10.1016/j.jfoodeng.2006.03.022
https://doi.org/10.1016/j.jfoodeng.2006.03.022
Publikováno v:
Journal of Food Engineering. 69:415-424
Simulation of dehydrofreezing process is a difficult task as two processes are involved: a mass transfer of soluble solids and water between the product and the osmotic solution and heat transfer during freezing. A model developed in a prior work for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0e04ffe2355bfcd2cbe16ee6a9aacfa
https://doi.org/10.1016/j.jfoodeng.2004.08.034
https://doi.org/10.1016/j.jfoodeng.2004.08.034
Cryomechanical freezing is recommended for delicate products, with poor mechanical resistance (shrimps, raspberries, strawberries) or those that change their appearance during freezing (chicken, mushrooms, shrimps). The aim of this work is to study t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9136bb01db26d78b8eb33c7d65acf631
https://www.sciencedirect.com/science/article/pii/S0260877401001133
https://www.sciencedirect.com/science/article/pii/S0260877401001133
Cryomechanical freezing consists of a two-step process. During the first step, the foodstuff gets into contact with a cryogenic refrigerant for a very short period of time, during which a thin frozen crust is formed. Immediately afterwards, freezing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2649b46a52127058e0dfba429c265ef3
https://tinyurl.com/y3nqbs7e
https://tinyurl.com/y3nqbs7e
Publikováno v:
The Chemical Engineering Journal. 25:175-182
Some continuous reactor models have been analyzed to find out which of them can be used to distinguish the deactivation mechanism (series, parallel, or impurity) of a catalytic system when the results are expressed as relative reaction rate related t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce740cc0555ddd0c202975ccaba1a34d
https://doi.org/10.1016/0300-9467(82)80086-5
https://doi.org/10.1016/0300-9467(82)80086-5