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Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips
(LACCEI Inc., 2020-07)
This study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics (water loss ...