J.‐J. WELTI

THE USE OF PELEG'S EQUATION TO MODEL OSMOTIC CONCENTRATION OF PAPAYA

Enrique Palou, Aurelio López‐Malo, A. Argaíz et al. · Drying Technology · 1994 · 81 citations

Food Chemistry, Engineering, Water Removal +15

Shelf-stable high moisture papaya minimally processed by combined methods

Aurelio López‐Malo, Enrique Palou, J.‐J. WELTI et al. · Food Research International · 1994 · 51 citations

Combined Methods, Biotechnology, Food Preservation +5

Analysis of the Drying Processes of Osmotically Dehydrated Apple Using the Characteristic Curve Model

F. Vergara, E. Amézaga, Marı́a Eugenia Bárcenas et al. · Drying Technology · 1997 · 36 citations

Osmotic Concentration – Drying of Mango Slices

J.‐J. WELTI, Enrique Palou, Aurelio López‐Malo et al. · Drying Technology · 1995 · 30 citations

Food Chemistry, Nutrition, Desiccation +14

Osmotic dehydration of papaya: effect of syrup concentration.

Enrique Palou, Aurelio López‐Malo, A. Argaíz et al. · 1993 · 22 citations

Food Chemistry, Nutrition, D Para Wr +8