Jump to Main Content
Effects of pulsed electric field on quality factors and mass transfer during osmotic dehydration of apples
- Taiwo, K.A., Angersbach, A., Knorr, D.
- Journal of food process engineering 2003 v.26 no.1 pp. 31-48
- 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