Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process

Duduyemi Oladejo; Ngoddy P O; Ade-omowaye B.I O; Abioye A O

Journal ArticleOPEN ACCESS

Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process

Oladejo D
O N
O A
et al.

International Journal of Chemical and Process Engineering Research (2017) 4(1) 1-12

DOI: 10.18488/journal.65.2017.41.1.12

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Abstract

Fruits and vegetables are important part of human diet but are prone to rapid deterioration. Osmotic dehydration (OD) is a method capable of retaining nutrient and organoleptic qualities of preserved food and aid drying at reduced energy requirement for minimally

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APA

Oladejo, D., O, N. P., O, A. B. I., & O, A. A. (2017). Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process. International Journal of Chemical and Process Engineering Research, 4(1), 1–12. https://doi.org/10.18488/journal.65.2017.41.1.12

Comparative Analysis of Osmotic Dehydration of Fruits and Vegetables: Using Mango (Mangifera Indica L.) and Carrot (Daucus Carota L) in a Semi-Continuous Process

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