Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis)

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Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis)

In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), wate...

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Bibliographic Details
Main Authors:	Najafi, Asal Haj, Yusof, Yus Aniza, Abdul Rahman, Russly, Ganjloo, Ali, Chin, Nyuk Ling
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37284/ http://psasir.upm.edu.my/id/eprint/37284/1/28%20IFRJ%2021%20%2802%29%202014%20Ali%20424.pdf

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