COMBINING DRYING METHODS FOR CANDY MANGO (<I>Mangifera indica</>) var. Kent
In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystallized mango keeping the organoleptic properties of the fresh fruit. Mango fruits are cut into cylinders of 1.5cm diameter and 2cm height; they are osmotically dehydrated during 72 hours and then dri...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2009
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/f92491d4b21d4299b810d82277802054 |
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