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Author Karuna Wongkrajang
Title
Alternative TitleOsmotic dyhydration of fruit
ImprintBangkok : IFRPD, 1996
Call# IFRPD T960078

CALL # Volume Number Month Year Barcode Status
Available

JournalTraining course on drying and juicing for Bhutanese Officer
Abstract In application of osmotic dehydration, heat damage to color and flavor are minimized. The use of sugar or syrup or high concentrated syrup as the osmotic solution will prevent the loss of fresh fruit flavor and discoloration of fruit. High fruit acid is reduced as water is removed by osmosis, so some product is more present to eat ie. snack, flakes etc.
Descriptp1-11
SubjectFruit dehydration/osmotic
Osmotic dehydration/principle
Thailand
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