Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots |
Chang, Moon-Jeong
(Department of Food and Nutrition, Kookmin University)
Han, Myung-Ryun (Department of Food Engineering, Dankook University) Kim, Myung-Hwan (Department of Food Engineering, Dankook University) |
1 |
Evaluation of mass transfer mechanisms during osmotic tratment of plant materials
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DOI ScienceOn |
2 |
Effect of osmitic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries
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DOI ScienceOn |
3 |
Experiments with direct high temperature short time osmosis
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|
4 |
Dehydration of potato: 2. Osmotic concentration and its effect on air drying behavior
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5 |
Development a mathematical model to predict kinetics of osmotic dehydration
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DOI |
6 |
Internal mass teansfer during osmotic dehydration of apple slices in sugar solution
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DOI ScienceOn |
7 |
Evaluation of mass transfer mechanisms during osmotic tratment of plant materials
/
DOI ScienceOn |
8 |
MAss transfer and optimum processign conditions for osmotic concentration of potatoes prior to air dehydraion
/
DOI |
9 |
Dehydration of potato: 2. Osmotic concentration and its effect on air drying behavior
/
DOI ScienceOn |
10 |
Osmotic dehydration of peas: 1. Influence of process variables on mass transfer
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|
11 |
Effect of mild geat treatments prior to air dehydration of dried onions quality
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|
12 |
Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strwberries
/
DOI ScienceOn |
13 |
Diffusive mass transfer in potato tissue during osmotic dehydration
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|
14 |
Osmotic dehydration in fruits and vegetable processing
/
DOI ScienceOn |
15 |
Equilibrium in cellular food osmotic solution systems as related to structure
/
|
16 |
Experiments with direct high temperature short time osmosis
/
DOI ScienceOn |
17 |
Optimization of osmotic dehydration of cauliflower
/
DOI ScienceOn |
18 |
A simple model for osmotic dehydration of apples
/
DOI ScienceOn |
19 |
Osmotic dehydration of kiwifruit (Actinidia chinensis): Fluxes and mass transfer kinetics
/
DOI ScienceOn |
20 |
Osmotic dehydration of fruits:Recent modifications and applocations
/
DOI ScienceOn |
21 |
/
|
22 |
Mass transfer kinetics of osmotic dehydration of mushrooms
/
DOI |
23 |
Osmotic dehydration of fruit: Influence of osmotic agents on drying behavior and product quality
/
DOI |
24 |
Effect of osmitic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries
/
DOI |
25 |
Optimization of osmotic dehydration of cauliflower
/
DOI ScienceOn |
26 |
Diffusive mass transfer in potato tissue during osmotic dehydration
/
|
27 |
Osmotic dehydration in fruits and vegetable processing
/
DOI ScienceOn |
28 |
Development a mathematical model to predict kinetics of osmotic dehydration
/
|
29 |
Osmotic dehydration of kiwifruit (Actinidia chinensis): Fluxes and mass transfer kinetics
/
DOI ScienceOn |
30 |
Equilibrium in cellular food osmotic solution systems as related to structure
/
|
31 |
A simple model for osmotic dehydration of apples
/
DOI ScienceOn |
32 |
/
|
33 |
Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strwberries
/
DOI ScienceOn |
34 |
Mass transfer kinetics of osmotic dehydration of mushrooms
/
DOI |
35 |
Osmotic dehydration of fruits:Recent modifications and applications
/
|
36 |
Osmotic dehydration of fruit: Influence of osmotic agents on drying behavior and product quality
/
DOI |
37 |
Internal mass teansfer during osmotic dehydration of apple slices in sugar solution
/
|
38 |
Effect of mild heat treatments prior to air dehydration of dried onions quality
/
|
39 |
Osmotic dehydration of peas: 1. Influence of process variables on mass transfer
/
|
40 |
Mass transfer and optimum processing conditions for osmotic concentration of potatoes prior to air dehydraion
/
|