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Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin ( Cucurbita moschata ) and further polymeric film selection for packaging and refrigerated storage
Author(s) -
Kvapil María Florencia,
Rodríguez Silvia del Carmen,
Qüesta Ana Gabriela,
Mascheroni Rodolfo Horacio
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14827
Subject(s) - osmotic dehydration , chemistry , cucurbita moschata , ternary operation , dehydration , sucrose , chromatography , mesophile , polypropylene , food science , mass transfer , biochemistry , organic chemistry , bacteria , genetics , programming language , medicine , alternative medicine , pathology , biology , computer science
This work summarizes the optimization of working conditions to get osmodehydrated and minimally processed Anco pumpkin as a feasible and practical preservation alternative.