Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color
Tissues of apple, carrot and banana were pre-treated by pulsed electric field (PEF) and subsequently osmotically dehydrated in an agitated flask at ambient temperature using a 65% sucrose solution as osmotic medium. The effect of stirring intensity was investigated through water loss (WL) and solid...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014-01-01
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| Series: | Journal of King Saud University: Engineering Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018363912000335 |