Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples
The effect of sucrose solution temperature on the mechanical properties, water loss (WL), solids gain (SG) and weight reduction (WR) of apples (Fuji var.) treated by vacuum impregnation was studied. Temperatures were varied from 10 to 50 ºC, using a sucrose solution of 50 ºBrix. The mechanical prope...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2008-08-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400018 |