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Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue

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Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue

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Castro Giraldez, M.; Fito Suñer, PJ.; Fito Maupoey, P. (2011). Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering. 102(1):34-42. doi:10.1016/j.jfoodeng.2010.07.032

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81540

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Title: Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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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Abstract:
[EN] Osmotic dehydration experiments of Granny Smith apple were carried out in order to model the operation by using a nonlinear irreversible thermodynamic approach Samples were immersed into 65% (w/w) sucrose aqueous ...[+]
Subjects: Mass transfer , Nonlinear model , Osmotic dehydration , Thermodynamic model , Apple tissue , Concentration profiles , Driving forces , Irreversible thermodynamics , Mechanical energies , Membrane system , Non-linear model , Nonlinear thermodynamics , Operation process , Physical-chemical parameters , Structural change , Sucrose aqueous solution , Transport behaviour , Dewatering , Fruits , Osmosis , Shrinkage , Solutions , Sugar (sucrose) , Thermodynamic properties , Tissue , Dehydration , Malus x domestica
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2010.07.032
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2010.07.032
Type: Artículo

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