Effects of vacuum impregnation and ohmic heating with citric acid on the behaviour of osmotic dehydration and structural changes of apple fruit-Reference-Cited by-同舟云学术

Effects of vacuum impregnation and ohmic heating with citric acid on the behaviour of osmotic dehydration and structural changes of apple fruit

Published:2010-05 Issue:1 Volume:106 Page:6-13
ISSN:1537-5110
Container-title:Biosystems Engineering
language:en
Short-container-title:Biosystems Engineering

Author:

Allali Hind,Marchal Luc,Vorobiev Eugene

Publisher

Elsevier BV

Subject

Soil Science,Agronomy and Crop Science,Food Science,Control and Systems Engineering

Reference31 articles.

1. Allali H (2008). Production of fruits jams by osmotic dehydration coupled with ohmic heating. PhD thesis, Génie des Procédés Industriels: Université de Technologie de Compiègne, Compiègne, France.

2. Amami E (2006). Amélioration de la déshydratation osmotique des produits végétaux par champ électrique pulsé. PhD thesis, Génie des Procédés Industriels: Université de Technologie de Compiègne, Compiègne, France.

3. Technologies de transformation des fruits;Albagnac,2002

4. Food drying and dewatering;Bonaui;Journal of Drying Technology,1996

5. Cell poration and cell fusion using an oscillating electric field;Chang;Biophysics Journal,1989

Cited by 44 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the effects of vacuum and ultrasound treatments on calcium fortification in osmotically dehydrated apple slices;LWT;2023-09

2. Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue;Journal of Food Engineering;2023-08

3. Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation;Food Bioscience;2023-06

4. Application of Ohmic heating in the food industry;Emerging Thermal Processes in the Food Industry;2023

5. Ohmic Heating: Principles and Applications;Thermal Food Engineering Operations;2022-03-28