Osmotic dehydration of apple and pear slices: color and chemical characteristics
Osmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical cha...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2020-07-01
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| Series: | Analele Universităţii "Ovidius" Constanţa: Seria Chimie |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/auoc-2020-0014 |