OSMOTIC DEHYDRATION OF PINEAPPLE

@inproceedings{Saputra2001OSMOTICDO,
  title={OSMOTIC DEHYDRATION OF PINEAPPLE},
  author={Dhani Mirza Saputra},
  year={2001}
}
The effects of sugar type, sugar concentration, immersion time and temperature on the mass transfer of osmotic dehydration were studied using pie shape slices (7 mm thick with its center cork thrown away) of fresh pineapple (Queen variety, 90% maturity). The dehydration process was performed using two type of sugar as an osmotic agent (glucose and sucrose), three levels of sugar concentration (50, 60, and 70%), three levels of temperature (30, 50, and 70 °C), and three levels of immersion time… CONTINUE READING

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