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RESUMEN
1.
INTRODUCCIN
2.
MATERIALES Y MTODOS
2.1. Materiales
RESULTADOS Y DISCUSIN
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11
hasta
aproximadamente
45
C.
Encima
45
la
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2.3.
El
coeficiente de Transporte De aument , con un aumento de la concentracin de
la solucin osmtica debido al cambio en las propiedades fsicas de la comida
tales como la porosidad y permeabilizacin celular ( Rastogi y Raghavarao
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4. CONCLUSIN
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BIBLIOGRAFIA
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Kaaber, L. (1988). A comparison of CIE (1976) L*a*b* values obtained
from two different instruments on several food commodities. Journal of
Food Science, 53, 17371742.
Kerje, T., & Grum, M. (2003). The origin of watermelon (Cucumis melo):
a review of the literature. www.vitacost.com.
Lenart,
A.,
&
Lewicki
(1980).
Energy
consumption
during
Pointing, J. D., Waters, G. G., Forrey, R. R., Jackson, R., & Stanley, W. L.
(1966). Osmotic dehydration of fruits. Food Technology, 20(10), 125128.
Sankat, C. K., Castaigne, F., & Maharaj, R. (1996). The air drying
behaviour
of
fresh
and
osmotically
dehydrated
banana
slices.
Saurel, R., Raoult-Wack, A. L., Rios, G., & Guilbert, S. (1994). Mass
transfer phenomena during osmotic dehydration of apple I. Fresh plant
tissue. International Journal of Food Science and Technology, 29 Journal
of Food Science and Technology, 29, 531542.
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