Comparison of the kinetics of osmotic drying apples in sugar beet molasses and sucrose solutions

Osmotic dehydration of apple was carried out using sugar beet molasses and sucrose solutions in different concentrations (40.0%, 60.0% and 80.0% for sugar beet molasses; 30%, 50% and 70% for sucrose solutions), at constant temperature of 45°C, under atmospheric pressure. At different time intervals...

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Bibliographic Details
Main Authors: Mišljenović Nevena, Koprivica Gordana, Lević Ljubinko
Format: Article
Language:English
Published: National Society of Processing and Energy in Agriculture, Novi Sad 2010-01-01
Series:Journal on Processing and Energy in Agriculture
Subjects:
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2010/1821-44871001032M.pdf