Effect of process parameters on the color of apple osmotically dehydrated in sugar beet molasses

Effect of process parameters on the color of apple osmotically dehydrated in sugar beet molasses

Influence of the certain process parameters (concentration and temperature) on the color of the apple samples, osmotically dehydrated in sugar beet molasses, was investigated. Osmotic dehydration was performed at atmospheric pressure and with the following combinations of temperature and concentrati...

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Bibliographic Details
Main Authors: Koprivica Gordana, Mišljenović Nevena, Lević Ljubinko, Jokanović Marija, Jevrić Lidija
Format: Article
Language:English
Published: National Society of Processing and Energy in Agriculture, Novi Sad 2011-01-01
Series:Journal on Processing and Energy in Agriculture
Subjects:
apple
color
osmotic dehydration
sugar beet molasses
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2011/1821-44871104223K.pdf

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