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

N/ACitations

7Readers

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

Cite

CITATION STYLE

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

Abstract

Cite

Register to see more suggestions