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Understanding osmotic dehydration of tissue structured foods by means of a cellular approach.

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Understanding osmotic dehydration of tissue structured foods by means of a cellular approach.

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Seguí Gil, L.; Fito Suñer, PJ.; Fito Maupoey, P. (2012). Understanding osmotic dehydration of tissue structured foods by means of a cellular approach. Journal of Food Engineering. 110(2):240-247. doi:10.1016/j.jfoodeng.2011.05.012.

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Título: Understanding osmotic dehydration of tissue structured foods by means of a cellular approach.
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] This contribution presents a study on osmotic dehydration of tissue structured foods based on a microstructural approach in which simplified systems such as isolated apple cells and protoplasts have been used. An ...[+]
Palabras clave: Microstructure , Osmotic dehydration , Mass transfer , Deformation-relaxation phenomena , Irreversible thermodynamics
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.05.012
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.jfoodeng.2011.05.012
Patrocinador:
Ministerio de Educacion y Ciencia (Spain)
Tipo: Artículo

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