کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488119 | 1330974 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Study of material transfer during osmotic dehydration of onion slices (Allium cepa) and tomato fruits (Lycopersicon esculentum)
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Study of material transfer during osmotic dehydration of onion slices (Allium cepa) and tomato fruits (Lycopersicon esculentum) Study of material transfer during osmotic dehydration of onion slices (Allium cepa) and tomato fruits (Lycopersicon esculentum)](/preview/png/9488119.png)
چکیده انگلیسی
The overall material transfer (water and solubles) was measured during osmotic dehydration of onion slices and tomato fruits in individual and mixed solutions of commercial salt and sugar. The dehydration phenomenon took 20Â h in tomato fruits and 15Â min in onion slices. The nature of osmotic solution and the treatment time affected the transfer process. A mixed solution of sugar and salt showed the highest dehydration capacity with predominance of water removal and gain of solutes over solute loss. Extended treatment beyond 15Â min and 20Â h, respectively, for onion slices and tomato fruits, resulted in structural alteration of cells, and increase of exchanges.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 5, August 2005, Pages 495-500
Journal: LWT - Food Science and Technology - Volume 38, Issue 5, August 2005, Pages 495-500
نویسندگان
Claudine Valérie Passo Tsamo, Anny-Flore Bilame, Robert Ndjouenkeu, Yvette Jiokap Nono,