| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278051 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠The effect of osmotic dehydrofreezing on carrot texture was investigated. ⺠Osmotic dehydration prior to freezing kept a fracture stress relating to cell wall. ⺠While, cell membrane damage was evaluated by initial modulus and water permeability. ⺠The result showed that the osmotic dehydrofreezing did not protect the cell membrane.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Hiroko Ando, Kazuhito Kajiwara, Seiichi Oshita, Toru Suzuki,