The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.)
The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.)
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Osmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freezing. However, due to the bi-directional mass transfer that occurs during osmotic dehydration, the pr...
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Full title
The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.)
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TN_cdi_doaj_primary_oai_doaj_org_article_76772b852d56417baf9c7d1767880c6a
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_76772b852d56417baf9c7d1767880c6a
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules29235509
