Tehnološki, energetski i ekološki aspekti procesa osmotske dehidratacije hrane / Technological, energy and ecological aspect of food osmotic dehydration process
2016
Filipović, Vladimir (Tehnološki fakultet, Novi Sad (Srbija)) | Nićetin, Milica (Tehnološki fakultet, Novi Sad (Srbija))
Osmotic dehydration has shown the pontential for obtaining food products of enchanced characteristics. Numerous technological factors affects osmotic dehydration process, while increasing the magnitude of technological parameters mass transfer in process is itensified. Osmotic dehydration process, due to its characteristics to change and upgrade dehydrated raw material nutritive, sensory and microbiological profile, provides the possibility to produce new types of products from conventional raw materials. This is energy efficient process, which does not require high energy input and provides high technology efficiency even at process temperatures that are not energy demanding.
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