Water Activity Depression of Tejocote Fruit (Crataegus pubescens) Using Osmotic Solutions and Pressure Gradients

机译：渗透溶液和压力梯度对Tejocote果实（Crataegus pubescens）水分活度的抑制作用

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1. Processing time and OS concentration significantly affected a_w of tejocote. 2. Osmotic dehydration with a vacuum pulse, at ambient temperature, allowed the reduction of a_w of tejocote. 3. Attained a_w levels of tejocote could enhance its stability.

机译：1.处理时间和OS浓度显着影响tejocote的a_w。 2.在环境温度下用真空脉冲进行渗透脱水，使tejocote的aw降低。 3.达到tejocote a_w水平可以增强其稳定性。

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来源
《Water stress in biological, chemical, pharmaceutical and food systems》|2010年|485-491|共7页
会议地点 Queretaro(MX)
作者
A. Valdez-Fragoso; J. Welti-Chanes; H. Mujica-Paz;
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Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnologico, Monterrey, Nuevo Leon 64849, Mexico;

Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnologico, Monterrey, Nuevo Leon 64849, Mexico;

Escuela de Ingenieria y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnologico, Monterrey, Nuevo Leon 64849, Mexico;

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入库时间 2022-08-26 14:20:21

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Water Activity Depression of Tejocote Fruit (Crataegus pubescens) Using Osmotic Solutions and Pressure Gradients

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