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Optimization of Osmotic Dehydration of Apples Slices in Dates Syrup Using the Response Surface Methodology
Apples Slices Dates Syrup
2014/6/2
Osmotic dehydration of apple slices in continuous kinetic was studied using dates syrup at different concentration (52-74%), temperature (30-60°C), time (15-240 min). The response surface methodology ...
Modelling of Osmotic Dehydration of Mango (Mangifera Indica) by Recurrent Artificial Neural Network and Experimental Design
Osmotic dehydration recurrent artificial neural network mango water loss full factorial
2009/10/31
Osmotic dehydration process was investigated in this paper. Mango slices samples were
osmotically dehydrated in different hypertonic solutions of glucose and sucrose at three different temperatures (...
Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
osmotic dehydration slicing mass transfer mathematical modelling
2009/3/10
The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence o...