Influence of yacon syrup concentration and drying air temperature on properties of osmotically pre-dehydrated dried banana
Leandro Levate Macedo, Cintia da Silva Araújo, Wallaf Costa Vimercati, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira
Topics & Concepts
Osmotic dehydrationSucroseBrixWater activityWater contentFood scienceDehydrationMoistureChemistryDried fruitYacónSugarBiochemistryOrganic chemistryGeotechnical engineeringEngineeringFood Drying and ModelingPostharvest Quality and Shelf Life ManagementMicroencapsulation and Drying Processes