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Physical properties of Sugraone grapes submitted to the osmotic dehydration
Santos, Francislaine Suelia dos; Martins, Ana Nery Alves; Araújo, Karoline Thays Andrade; Araújo, Auryclennedy Calou de; Costa, Marylia de SousaOsmotic dehydration, similar to classical dehydration, allows partial concentration of cellular material in food. However, instead of using heat, the water activity of the product is reduced by placing the same in contact with a hypertonic solution of solutes. As a result of this process, perishable fruits are transformed into products with good storage conditions, with greater stability, similar quality to the...
Data: 2018
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Origem: Oasisbr