Slide 1

(やまだぃちぅ) #1

Azarpazhooh, Ramaswamy - Osmotic Dehydration


Islam, M.N., Flink, J.N., 1982, Dehydration of potato 2: Osmotic concentration and its effect
on air drying behavior, Journal of Food Technology, 17(3), pp. 387 -403.


Jackman, R.L., Stanley, D.W., 1995, Perspectives in the textural evaluation of plant foods,
Trends in Food Science and Technology, 6(6), pp. 187-194.


Kar, A., Gupta, D.K. , 2001, Osmotic dehydration characteristics of button mushrooms, Jour-
nal of Food Science and Technology, 38(4), pp. 352 -357.


Khin, M.M., Zhou, W.B., Perera, C. , 2005, Development in the combined treatment of coating
and osmotic dehydration of food - A Review, International Journal of Food Engineering,
1(1), pp. 1-19.


Krokida, M., Kiranoudis, C., Maroulis, Z., Marinos-Kouris, D. , 2000, Effect of pretreatment on
color of dehydrated products, Drying Technology, 18(6), pp. 1239 -1250.


Krokida, M.K., Marinos-Kouris, D., 2003 , Rehydration kinetics of dehydrated products,
Journal of Food Engineering, 57(1), pp. 1-7.


Larrazabal-Fuentes, M.J., Escriche-Roberto, I., Camacho-Vidal, M.D. , 2009, Use of immersion
and vacuum impregnation in marinated salmon (salmo salar) production, Journal of Food
Processing and Preservation, 33(5), pp. 635-650.


Laurindo, J.B., Stringari, G.B., Paes, S.S., Carciofi, B.A.M., 2007, Experimental determination
of the dynamics of vacuum impregnation of apples, Journal of Food Science, 72(8), pp. 470-
475.


Lazarides, H.N., Katsanidis, E., Nickolaidis, A., 1995, Mass transfer kinetics during osmotic
preconcentration aiming at minimal solid uptake, Journal of Food Engineering, 25(2), pp.
151 -166.


Lazarides, H.N., Mavroudis, N.E., 1996, Kinetics of osmotic dehydration of a highly shrinking
vegetable tissue in a salt-free medium, Journal of Food Engineering, 30(1-2), pp. 61 -74.


Le Maguer, M., 1996, Mass transfer modeling in structured foods, in Barbosa-Cánovas G,
Fito P, Ortega-Rodriguez, E. (Eds.), Food Engineering 2000, Chapman and Hall, New York,
NY, pp. 253-270.


Lee, K.T., Farid, M., Nguang, S.K. , 2006, The mathematical modelling of the rehydration cha-
racteristics of fruits, Journal of Food Engineering, 72(1), pp. 16 -23.


Lemus-Mondaca, R., Miranda, M., Grau, A.A., Briones, V., Villalobos, R., Vega-Galvez, A., 2009,
Effect of osmotic pretreatment on hot air drying kinetics and quality of Chilean Papaya,
Drying Technology, 27(10), pp. 1105 - 1115.

Free download pdf