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Development of Hot-Air Dried Cut Persimmon

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Development of Hot-Air Dried Cut Persimmon

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Igual Ramo, M.; Castelló Gómez, ML.; Roda, E.; Ortolá Ortolá, MD. (2011). Development of Hot-Air Dried Cut Persimmon. International Journal of Food Engineering. 7(5):1-17. doi:10.2202/1556-3758.2149

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78542

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Title: Development of Hot-Air Dried Cut Persimmon
Author: Igual Ramo, Marta Castelló Gómez, María Luisa Roda, Eva Ortolá Ortolá, Mª Dolores
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study ...[+]
Subjects: Colour , Drying , Osmotic pretreatment , Persimmon , Sensory analysis , Texture , Different geometry , Drying time , Hot air , Hot air drying , Kinetic study , Mass variations , Osmotic dehydration , Pre-Treatment , Color , Dehydration , Geometry , Kinetic theory , Mechanical properties , Osmosis , Textures , Diospyros
Copyrigths: Reserva de todos los derechos
International Journal of Food Engineering. (issn: 1556-3758 )
DOI: 10.2202/1556-3758.2149
De Gruyter
Berkeley Electronic Press
Publisher version: http://dx.doi.org/10.2202/1556-3758.2149
The authors would like to thank the R&D&D&I Linguistic Assistance Office, Universitat Politecnica de Valencia (Spain), for granting financial support for the linguistic revision of this paper.
Type: Artículo



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