Multidimensional Characterization of Mass Transfer during Osmotic Dehydration: Changes in the Properties of Mixed Sugar Solutions and Dehydrated Kiwifruit Chunks
In this study, using mixed solutions of sucrose (SUC) and fructo-oligosaccharides (FOS), isomalto-oligosaccharides (IMO), or xylo-oligosaccharides (XOS) as the medium, pulsed ultrasound (US)-assisted osmotic dehydration (OD) of kiwifruit chunks was carried out. Changes in the properties of mixed sug...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-006.pdf |