Osmotic dehydration of fruit and berry raw materials in the food industry

Article Russian OPEN
N. A. Gribova; L. G. Eliseeva;
  • Publisher: Voronezh state university of engineering technologies
  • Journal: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (issn: 2226-910X, eissn: 2310-1202)
  • Publisher copyright policies & self-archiving
  • Identifiers: doi: 10.20914/2310-1202-2017-4-134-142
  • Subject: osmotic dehydration, osmotic agents, concentration, fruit and berry raw materials, water activity, dehydration | Food processing and manufacture | TP368-456

Osmotic dehydration has recently received more attention as an effective method of preserving fruits and berries. Osmosis is a simple process that facilitates the processing of fruits and berries in order to preserve the original characteristics, namely nutritional valu... View more
Share - Bookmark