State diagrams of candied orange peel obtained using different hypertonic solutions

Witczak, T; Witczak, M; Stepien, A; Bednarz, A; Grzesik, M

Witczak, T (reprint author), Agr Univ Krakow, Dept Engn & Machinery Food Ind, Balicka 122, PL-30149 Krakow, Poland.

JOURNAL OF FOOD ENGINEERING, 2017; 212 ( ): 234

Abstract

State diagrams were established for the candied orange peel obtained by saturation with sucrose or glucose -fructose syrup. Differential scanning calo......

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