Application of different drying techniques in Diospyros kaki fruit Var. ‘Fuyu’

Application of different drying techniques in Diospyros kaki fruit Var. ‘Fuyu’

The aim of this study was to evaluate the effect of drying conditions on water loss and color changes of Diospyros kaki var Fuyu fruit. The conditions were: i) drying with constant air flow rate (1,1 m/s) and temperature (45, 60 and 75 °C) (SAC), ii) intermittent drying with cicles of heat...

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Bibliographic Details
Main Authors: Borsini, Ariel A., Albani, Oscar A., Ramallo, Laura A.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2016
Subjects:
Secado intermitente
Kaki
Cinética
Page
Deshidratación Osmótica
Intermittent Drying
Persimmon
Kinetic
Osmotic Dehydration
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/749

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/749

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