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Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit.

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Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit.

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Moraga Ballesteros, MJ.; Moraga Ballesteros, G.; Martínez Navarrete, N. (2011). Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit. Food Science and Technology. 44(1):35-41. doi:10.1016/j.lwt.2010.05.018

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77474

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Title: Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit.
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
Osmotic dehydration (OD) of grapefruit (55 degrees Brix sucrose solution, 30 degrees C) was carried out to obtain 75 g water/100 g sample in the final product. Although the grapefruit was replaced each time, the osmotic ...[+]
Subjects: Osmotic dehydration , Ascorbic acid , Shelf-life , Microbial stability , Respiration rate
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2010.05.018
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2010.05.018
Thanks:
The authors thank the Ministerio de Ciencia y Tecnologia and the Fondo Europeo de Desarrollo Regional (FEDER) for the financial support throughout the project AGL2005-05994.
Type: Artículo

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