Effect of temperature on sucrose penetration and browning reactions in longan aril during osmotic dehydration
Sucrose penetration and browning reactions in longan aril during osmotic dehydration at various temperatures were examined by measurement of total soluble solid and colour parameter (b*) of longan aril. Mathematical modelling and Arrhenius equation were used to express the changes during the proces...
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| Format: | Article |
| Language: | English |
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Maejo University
2009-11-01
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| Series: | Maejo International Journal of Science and Technology |
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| Online Access: | http://www.mijst.mju.ac.th/vol3/434-445.pdf |