The analysis of changes in microstructure is very important in order to understand heat and mass transfer processes in biological systems and to evaluate physical properties and the quality of fresh and processed food ...
Mayor López, Luis; Moreira, R.; Sereno, A. M.(Elsevier, 2011-03)
The aim of this work was to study the changes in volume, density, porosity and shape factors of pumpkin tissue during osmotic dehydration (OD) and air drying (AD). Pumpkin cylinders with length/diameter ratio of 5/3 were ...