Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples

Frédéric Prothon(Swedish Institute), Lı́lia Ahrné(United States Congress)

Journal of Food Engineering

May 19, 2003

10.1016/s0260-8774(03)00119-5

Cited by 57

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131