Browsing by Author "Moyano, P. C."

Now showing items 1-3 of 3

    • Effect of combined processes of osmotic dehydration and freezing on papaya preservation 
      Moyano, P. C.; Vega, R. C.; Bunger Timmermann, Andrea; Garretón, J.; Osorio, F. A. (SAGE PUBLICATIONS LTD, 2002-10)
      The effect of combined processes of osmotic dehydration, and freezing on papaya pieces preservation was evaluated. Sucrose solutions were used as osmotic medium. Two multifactorial experimental designs, in two levels, were ...
    • NaCl soaking treatment for improving the quality of french-fried potatoes 
      Bunger Timmermann, Andrea; Moyano, P. C.; Rioseco, V. (ELSEVIER SCIENCE BV, 2003)
      Potato strips were soaked in 3, 5 or 7% NaCl solutions (25 degreesC) previous to frying, to study the effect on oil uptake. Sensory responses indicated the best texture and lowest oil uptake at 3% NaCl solution for 50 min. ...
    • Osmotic dehydration and freezing as combined processes on apple preservation 
      Bunger Timmermann, Andrea; Moyano, P. C.; Vega, R. E.; Guerrero, P.; Osorio, Fernando (SAGE PUBLICATIONS LTD, 2004-06)
      Combined processes effects of osmotic dehydration in sucrose solutions and freezing on apple cubes preservation were analysed. Two multifactorial experimental designs, in two levels, were conducted consecutively to quantify ...