MASS-TRANSFER CONSIDERATIONS IN THE OSMOTIC DEHYDRATION OF APPLES

被引:100
作者
CONWAY, J [1 ]
CASTAIGNE, F [1 ]
PICARD, G [1 ]
VOVAN, X [1 ]
机构
[1] UNIV LAVAL,DEPT SCI & TECHNOL ALIMENTS,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
来源
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1983年 / 16卷 / 01期
关键词
D O I
10.1016/S0315-5463(83)72014-6
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:25 / 29
页数:5
相关论文
共 15 条
[1]   DEHYDRATION OF MEMBRANE-COATED FOODS BY OSMOSIS [J].
CAMIRAND, WM ;
FORREY, RR ;
POPPER, K ;
BOYLE, FP ;
STANLEY, WL .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (08) :472-&
[2]  
Crank J., 1956, MATH DIFFUSION, P53
[3]  
Dixon G. M., 1976, Food Product Development, V10, P66
[4]  
DIXON GM, 1976, FOOD PROD DEV, V10, P64
[5]  
DIXON GM, 1976, FOOD PROD DEV, V10, P62
[6]  
DIXON GM, 1977, J FOOD SCI, V42, P1136
[7]  
FARKAS DF, 1969, FOOD TECHNOL-CHICAGO, V23, P688
[8]  
FLAUMENBAUM BL, 1968, KONSERVNAIA OVOSHCHE, V12, P33
[9]  
Hawkes J., 1978, Journal of Food Processing and Preservation, V2, P265, DOI 10.1111/j.1745-4549.1978.tb00562.x
[10]  
KAREL M, 1976, INTERMEDIATE MOISTUR, P18