Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Autor: Nadiarid Jiménez, Marvin Soto, Ana Mercedes Pérez, Joseph Bassama, Manuel Dornier, Fabrice Vaillant, Philippe Bohuon

Publikováno v: International Journal of Food Science & Technology (IJFST), 55(6), pp. 2551-2561
Kérwá
Universidad de Costa Rica
instacron:UCR
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2020, ⟨10.1111/ijfs.14507⟩

Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (msucrose)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9457ac152c95d47265179ae0a5b1d8d
https://doi.org/10.1111/ijfs.14507

USE OF A COMBINED PROCESS OF OSMOTIC DEHYDRATION AND DEEP-FAT FRYING TO OBTAIN MANGO CHIPS FROM THE CULTIVAR TOMMY ATKINS

Autor: Gabriela A. Pompeu Torezan, Hilary Castle de Menezes, Max Reynes, Paulo Campos Favareto, Dominique Pallet

Publikováno v: Proceedings of the Seventh International Mango Symposium, Recife City, Brazil, 22-27 September, 2002

The variety of mango "Tommy Atkins" is becoming increasingly important in the semi-arid North eastern region of Brazil, leading to a search for ways to improve the value of this fruit, for example by implementing new processing technologies. The mark

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f25befda25ed7b12295f414cac3ae6cb
https://doi.org/10.17660/actahortic.2004.645.31

The problem of membrane characterization for the process of osmotic distillation

Autor: Max Reynes, G.M. Rios, Manuel Dornier, Mathilde Courel, E. Tronel-Peyroz

Publikováno v: Desalination
Desalination, Elsevier, 2001, 140 (1), pp.15-25. ⟨10.1016/S0011-9164(01)00351-4⟩

The membrane used in the process of osmotic distillation (OD) is often considered passive as it simply provides a support for the vapour—liquid interfaces where evaporation and condensation take place and does not introduce any selectivity. However

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ee2e19edd69dd6ae3775d20f83556cb
https://doi.org/10.1016/s0011-9164(01)00351-4

Osmotic treatments (OT) and problems related to the solution management

Autor: Marco Dalla Rosa, Francois Giroux

Publikováno v: Journal of Food Engineering

The implementation of osmotic treatments (OT) of plant or animal materials in concentrated solutions (called also dehydration-impregnation by soaking process, DIS) presents a critical factor due to the management of the concentrated sugar/salt soluti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79115e8290604df7d3aaedd2cd94d43c
https://doi.org/10.1016/s0260-8774(00)00216-8

Déshydratation-imprégnation par immersion de rondelles de mangue (Mangifera indica) : influence de la température et de la concentration de la solution sur les cinétiques de certains éléments constitutifs du fruit

Autor: Anne-Lucie Raoult-Wack, Yvette Jiokap Nono, François Giroux, Guy Bertin Nuadje

Publikováno v: Fruits

Introduction. Les transferts de matiere intervenant au cours du procede de DII influencent la composition finale du produit. Ces transferts dependent essentiellement de la forme et de la taille des produits immerges, ainsi que de la temperature, la c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cdd9d75f0f2dc3e474870bd9b701f61
https://doi.org/10.1051/fruits:2001120