Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

Recent advances in the osmotic dehydration of foods

Anne-Lucie Raoult-Wack · Trends in Food Science & Technology · 1994 · 441 citations

Food Chemistry, Nutrition, Osmotic Stress +7

Advances in food Engineering

R. Paul Singh, M.A. Wirakamkusumah · Drying Technology · 1993 · 286 citations

Engineering, Food Processing Innovations, Food Properties +11

Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake

Harris N. Lazarides, Athanasios Nickolaidis · Journal of Food Engineering · 1995 · 216 citations

Osmotic Preconcentration, Mass Transfer Kinetics, Minimal Solid Uptake +4

On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake

Malgorzata Matuska, A. Lenart, Harris N. Lazarides · Journal of Food Engineering · 2004 · 115 citations

Osmotic Dehydration Kinetics, Chemical Engineering, Minimal Solids +10

A study of the mass transfer in osmotic dehydration of coated potato cubes

Mya Mya Khin, Weibiao Zhou, Conrad O. Perera · Journal of Food Engineering · 2005 · 103 citations

Environmental Engineering, Osmotic Dehydration, Mass Transfer +4