| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277601 | Journal of Food Engineering | 2013 | 11 Pages |
Abstract
⺠Novel use of cryogenic fluids to accelerate osmotic dehydration rates of whole berries. ⺠Dewaxing of cuticle surface of blueberries by immersion in liquid nitrogen. ⺠Modulation of diffusion coefficients during OD by cyclic immersions in liquid nitrogen.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Mouna Ketata, Yves Desjardins, Cristina Ratti,