Kinetics of the pulsed vacuum osmotic dehydration of green fig (Ficus carica L.)

The fig ( Ficus carica L .) is a fruit native to the Mediterranean region. However, it has spread worldwide. Osmotic dehydration is used to reduce the moisture content in food, preserving its main characteristics. This study aimed to obtain the kinetics of the water loss, solid gain and water activi...

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Bibliographic Details
Published in:	Heat and mass transfer Vol. 55; no. 6; pp. 1685 - 1691
Main Authors:	de Mello Jr, Ronaldo Elias, Corrêa, Jefferson Luiz Gomes, Lopes, Francemir José, de Souza, Amanda Umbelina, da Silva, Kênia Cristine Ribeiro
Format:	Journal Article
Language:	English
Published:	Berlin/Heidelberg Springer Berlin Heidelberg 01-06-2019 Springer Nature B.V
Subjects:	Dehydration Engineering Engineering Thermodynamics Equilibrium conditions Fitness Heat and Mass Transfer Industrial Chemistry/Chemical Engineering Mathematical models Moisture content Original Osmosis Preservation Sucrose Thermodynamics Water activity Water loss Weight Mathematical models Water loss Solid gain Water activity Fruit Drying
Online Access:	Get full text
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