Effect of Combined Osmotic Dehydration and Hot-air Drying on the Quality of Dried Apple Products |
Choi, Hee-Don
(Korea Food Research Institute)
Lee, Hae-Chang (Korea Food Research Institute) Kim, Yun-Sook (Korea Food Research Institute) Choi, In-Wook (Korea Food Research Institute) Park, Yong-Kon (Korea Food Research Institute) Seog, Ho-Moon (Korea Food Research Institute) |
1 | Sablani SS, Rahman MS, Al-Sadeiri DS. Equilibrium distribution data for osmotic drying of apple cubes in sugar-water solution. J. Food Eng. 52: 193-199 (2002) DOI ScienceOn |
2 | Rastogi NK, Raghavarao KSMS, Niranjan K, Knorr D. Recent developments in osmotic dehydration: Methods to enhance mass transfer. Trends Food Sci. Tech. 13: 48-59 (2002) DOI ScienceOn |
3 | Mandala IG, Anagnostaras EF, Oikonomou CK. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. J. Food Eng. 69: 307-316 (2005) DOI ScienceOn |
4 | Madamba PS, Driscoll RH, Buckle KA. The thin-layer drying characteristics of garlic slices. J. Food Eng. 29: 75-97 (1996) DOI ScienceOn |
5 | Prothon F, Ahrne LM, Funebo T, Kidman S, Langton M, Sjoholm. Effects of combined osmotic and microwave dehydration of apple on texture, microstructure, and dehydration kinetics. Lebensm. Wiss. Technol. 34: 95-101 (2001) DOI ScienceOn |
6 | Lozano JE, Rostein E, Urbicain MJ. Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents. J. Food Sci. 48: 1497-1502,1553 (1983) DOI |
7 | Lazarides HN, Katsanidis E, Nickolaidis A. Mass transfer during osmotic pre-concentration aiming at minimal solid uptake. J. Food Eng. 25: 151-166 (1995) DOI ScienceOn |
8 | Monsalve-Gonzalez A, Gustavo V, Barbosa-Canovas GV, Cavalieri RP. Mass transfer and textural changes during processing of apples by combined methods. J. Food Sci. 58: 1118-1124 (1993) DOI ScienceOn |
9 | Falade KO, Igbeka JC, Ayanwuyi FA. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. J. Food Eng. 80: 979-985 (2007) DOI ScienceOn |
10 | Kingsly ARP, Meena HR, Jain RK, Singh DB. Shrinkage of ber (Zizyphus mauritian L.) fruits during sun drying. J. Food Eng. 79: 6-10 (2007) DOI ScienceOn |
11 | Wang ZW, Sun J, Chen F, Liao X, Hu X. Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying. J. Food Eng. 80: 536-544 (2007) DOI ScienceOn |
12 | Barbanti D, Mastrocola D, Severini C. Air drying of plums. A comparison among twelve cultivars. Sci. Aliment. 14: 61-73 (1994) |
13 | Lenart A. Osmo-convective drying of fruits and vegetables: Technology and application. Dry. Technol. 14: 391-413 (1996) DOI ScienceOn |
14 | Ponting JD. Osmotic dehydration of fruits - Recent modifications and applications. Process Biochem. 8: 18-20 (1973) |
15 | Ratti C. Shrinkage during drying of foodstuffs. J. Food Eng. 23: 91-105 (1994) DOI ScienceOn |
16 | Nieto AB, Salvatori DM, Castro MA, Alzamora SM. Air drying behavior of apples as affected by blanching and glucose impregnation. J. Food Eng. 36: 63-79 (1998) DOI ScienceOn |
17 | del Valle JM, Cuadros TRM, Aguilera JM. Glass transitions and shrinkage during drying and storage of osmosed apple pieces. Food Res. Int. 31: 191-204 (1998) DOI ScienceOn |
18 | Torreggiani D. Osmotic dehydration in fruit and vegetable processing. Food Res. Int. 26: 59-68 (1993) DOI ScienceOn |
19 | Uddin BM, Ainsworth P, Ibanoglu S. Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. J. Food Eng. 65: 473-477 (2004) DOI ScienceOn |
20 | Levi A, Ben-Shalom N, Plat D, Reid DS. Effect of blanching and drying on pectin constituents and related characteristics of dehydrated peaches. J. Food Sci. 53: 1187-1190 (1988) DOI |
21 | Raoult-Wack AL. Recent advances in the osmotic dehydration of foods. Trends Food Sci. Tech. 5: 255-260 (1994) DOI ScienceOn |
22 | Reppa A, Mandala J, Kostaropoulos AE, Saravacos GD. Influence of solute temperature and concentration on the combined osmotic and air drying. Dry. Technol. 17: 1449-1458 (1999) DOI ScienceOn |
23 | Hong JH, Youn KS, Choi YH. Optimization for the process of osmotic dehydration for the manufacturing of dried kiwifruit. Korean J. Food Sci. Technol. 30: 348-355 (1998) 과학기술학회마을 |