Title: Optimization of vapor induced puffing in apple dehydration.
Authors: Torreggiani, Danila; Toledo, R.T.
Abstract: Optimizes vapor induced puffing during high temperature fluidized bed (HTFB) dehydration of apple cubes using response surface methodology (RSM). Prevention of enzymatic browning through osmoblanching in sugar syrup; Successful puffing method; Optimum conditions for minimum bulk density with acceptable levels of nonenzymatic browning.
Subjects: FOOD dehydration; APPLES
Publication: Journal of Food Science (Wiley-Blackwell), 1995, Vol 60, Issue 1, p181
ISSN: 0022-1147
Publication type: Academic Journal
DOI: 10.1111/j.1365-2621.1995.tb05633.x

Optimization of vapor induced puffing in apple dehydration.

Torreggiani, Danila; Toledo, R.T.