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dc.contributor.author Yu, Liping en_US
dc.date.accessioned 2007-05-17T12:39:00Z
dc.date.available 2007-05-17T12:39:00Z
dc.date.issued 1998-01-01T00:00:00Z en_US
dc.identifier.uri http://hdl.handle.net/1993/1512
dc.description.abstract Major problems associated with air dehydration are poor product quality; considerable shrinkage caused by collapsed cells following the loss of water; poor rehydration of dried product; and unfavorable changes in color, texture, flavor, and nutritive value of dried products. Osmotic dehydration alone or in combination with air drying could improve texture and prevent much of the heat damage to color and flavor commonly associated with air drying. Four skin treatments: steam blanching, hot water dipping, and ethyl myristate and lipase treatments were used to improve the mass transfer during osmotic dehydration of cherries and blueberries. Mass transfer phenomenon during air drying was investigated at 40, 60, and 80$\sp\circ$C in a lab oven dryer which has a fixed air flow velocity of 2.0 m/s. Recovery of anthocyanins was investigated using Amberlite$\sp\circler$ XAD-2, XAD-4, CG-50, XAD7HP, XAD16HP and Duolite$\sp\circler$ XAD765 resins. Computer models were developed using finite elements to predict moisture content during osmotic dehydration and air drying of cherries and blueberries. (Abstract shortened by UMI.) en_US
dc.format.extent 5120887 bytes
dc.format.extent 184 bytes
dc.format.mimetype application/pdf
dc.format.mimetype text/plain
dc.language en en_US
dc.language.iso en_US
dc.rights info:eu-repo/semantics/openAccess
dc.title Osmotic-air dehydration of cherries and blueberries en_US
dc.type info:eu-repo/semantics/masterThesis
dc.type master thesis en_US
dc.degree.discipline Biosystems Engineering en_US
dc.degree.level Master of Science (M.Sc.) en_US


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