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Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products

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Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products

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Ueno, S.; Iijima, R.; Harada, M.; Liu, H.; Shimada, R.; Fukami, K. (2018). Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 851-856. https://doi.org/10.4995/IDS2018.2018.7487

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/118120

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Title: Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products
Author: Ueno, Shigeaki Iijima, Rei Harada, Mari Liu, Hsiuming Shimada, Reiko Fukami, Ken
Issued date:
Abstract:
[EN] The effects of saccharide additives on the dehydration and drying properties as well as the quality properties of dried kiwi fruit products were investigated. Sliced kiwi fruits were soaked and dehydrated in citric ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Kinetics , Kiwi fruit , Osmotic dehydration
Copyrigths: Reserva de todos los derechos
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7487
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7487
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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