Rate of water loss and sugar uptake during the osmotic dehydration of pineapple
Water loss, sucrose gain and the variation in concentration of other natural fruit sugars (glucose and fructose) were studied during osmotic dehydration of pineapple slices (0.6 mm thick) in sucrose solution (60 % w/w) at three temperatures (30, 40 and 50ºC). As temperature increased from 30 to 50ºC...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2005-09-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000600012 |