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Main content area

Effects of pulsed electric field on quality factors and mass transfer during osmotic dehydration of apples

Author:
Taiwo, K.A., Angersbach, A., Knorr, D.
Source:
Journal of food process engineering 2003 v.26 no.1 pp. 31-48
ISSN:
0145-8876
Subject:
apples, slicing, osmosis, shrinkage, electrical treatment, electric current, mass transfer, membrane permeability, diffusion, kinetics, water content, food processing quality, color, texture, ascorbic acid, deformation, air drying, duration, electric field
Agid:
1546191