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VACUUM OSMOTIC DEHYDRATION OF FRUITS

 

作者: Xian Quan Shi,   Pedro Fito Maupoey,  

 

期刊: Drying Technology  （Taylor Available online 1993）
卷期: Volume 11, issue 6  

页码: 1429-1442

 

ISSN:0737-3937

 

年代: 1993

 

DOI:10.1080/07373939308916908

 

出版商: Taylor & Francis Group

 

关键词: apricot;capillary flow;mass transfer;pineapple;porosity

 

数据来源: Taylor

 

摘要:

Vacuum osmotic dehydration leads a special behaviour of mass transfer in fruit-sugar soluion system.Vacuum treatments intensify the capillary flow function and increase water transfer ratio.but have no significant influence on sugar uptake.Fruits such as pineapples which have higher porosity are more suitable to be treated under vacuum during the osmotic dehydration.

 

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