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Analysis of kiwifruit osmodehydration process by systematic approach systems

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Analysis of kiwifruit osmodehydration process by systematic approach systems

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Tylewicz, U.; Fito Suñer, PJ.; Castro Giraldez, M.; Fito Maupoey, P.; Dalla Rosa, M. (2011). Analysis of kiwifruit osmodehydration process by systematic approach systems. Journal of Food Engineering. 104(3):438-444. doi:10.1016/j.jfoodeng.2011.01.007

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81541

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Title: Analysis of kiwifruit osmodehydration process by systematic approach systems
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
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Abstract:
[EN] Shelf life of kiwifruit is short and requires conservation techniques to increase its commercial life. In this sense, the modern techniques used to analyze the changes of the product through the treatment allow ...[+]
Subjects: Kiwifruit , Osmotic dehydration , SAFES methodology , Approach system , Entropy estimation , Food engineering , Internal composition , Kiwifruits , New product , Osmodehydration , Physico-chemical changes , Quality characteristic , Shelf life , Sucrose solution , Techniques used , Dewatering , Osmosis , Sugar (sucrose) , Dehydration , Actinidia deliciosa
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.01.007
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2011.01.007
Type: Artículo

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