Zacytuj

Barat, J.M., Chiralt, A., Fito, P. (1998). Equilibrium in cellular food osmotic solution systems as related to structure. Journal of Food Science, 63(5), 836-840.Search in Google Scholar

Barat, J.M., Chiralt, A., Fito, P. (2001). Modelling of simultaneous mass transfer and structural changes in fruit tissues. Journal of Food Engineering, 49(2/3), 77-85.10.1016/S0260-8774(00)00205-3Search in Google Scholar

Bartosik, P., Plawgo, A., Kukiełka, L. (2011). Optymalizacja statyczna procesu odwadniania osmotycznego i przechowywania truskawek. Inżynieria Rolnicza, 5(130), 15-21.Search in Google Scholar

Bekele, Y., Ramaswamy, H. (2010). Going beyond conventional osmotic dehydration for quality advantage and energy savings. Etiophian Journal of Applied Science and Technology, 1(1), 1-15.Search in Google Scholar

Escriche, I., Chiralt, A., Moreno, J., Serra, J.A. (2000). Influence of blanching-osmotic dehydration treatments on volatile fraction of strawberries. Journal of Food Science, 65, 107.10.1111/j.1365-2621.2000.tb10247.xSearch in Google Scholar

Gruda, Z., Postolski, J. (1999). Zamrażanie Żywności. WNT, Warszawa. ISBN 83-204-2332-5Search in Google Scholar

Kowalska, H., Lenart, A. (2001). Mass exchange during osmotic pre-treatment of vegetables. Journal of Food Engineering, 49(2/3), 137-140.10.1016/S0260-8774(00)00214-4Search in Google Scholar

Kowalska, H. (2009). Wpływ stężenia roztworu, temperatury i czasu procesu na odwadnianie osmotyczne jabłek. Żywność. Nauka. Technologia. Jakość, 1(62), 73-85.Search in Google Scholar

Kowalska, H. (2006). Kinetyka osmotycznego odwadniania dyni. Żywność. Nauka. Technologia. Jakość, 2(47), 135-142.Search in Google Scholar

Lazarides, H.N., Katsanidis, E., Nickolaidis, A. (1995). Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25, 151-166.10.1016/0260-8774(94)00006-USearch in Google Scholar

Matusek, A., Meresz, P. (2002). Modelling of sugar transfer during osmotic dehydration of carrots. Periodica Polytechnica. Chemical Engineering, 1(2), 83-92.Search in Google Scholar

Mayor, L., Moreira, R., Chenlo, F., Sereno, A.M. (2006). Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions, Journal of Food Engineering, 74(2), 253-262.10.1016/j.jfoodeng.2005.03.003Search in Google Scholar

Panagiotou, N.M., Karathanos, V.T., Maroulis, Z.B. (1999). Effect of osmotic agent on osmotic dehydration of fruits. Drying Technology, 17, 175-189.10.1080/07373939908917524Search in Google Scholar

Plawgo, A., Szparaga, Ł., Bartosik, P., Kubiak, M. S. (2009). Static optimization of osmotic dehydration and storage process of previously frozen plums. [w]: Food Technology Opertaions. New Vistas. Red. W. Kopeć i M. Korzeniowska. Wyd. Uniwersytetu Przyrodniczego, Wrocław, 233–241.Search in Google Scholar

Rahman, M.S., Perera, C.O. (2007). Drying and food preservation. W: Handbook of food preservation. Red. M.S. Rahman, CRC Press, USA, 412.10.1201/9781420017373Search in Google Scholar

Rastogi, N.K., Raghavarao, K.S.M.S., Niranjan, K., Knorr, D. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science Technology, 2(13), 48-59.10.1016/S0924-2244(02)00032-8Search in Google Scholar

Rastogi, N.K., Raghavarao, K. (2004). Mass transfer during osmotic dehydration of pineapple: consideringFickian diffusion in cubical configuration. Food Science and Technology, 37, 43-47.Search in Google Scholar

Sereno, A.M., Moreira, R., Martinez, E. (2001). Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt. Journal of Food Engineering, 47(1), 43-49.10.1016/S0260-8774(00)00098-4Search in Google Scholar

Shi, J. (2008). Osmotic dehydration of foods. W: Food Drying Science and Technology: Microbiology, Chemistry, Applications. Red. Y.H. Hui, C. Clary, M.M. Farid, O.O. Fasina, A. Noomhorm, J. Welti-Chanes. DEStech Publications, Pennsylvania, U.S.A, 275-295.Search in Google Scholar

Soliva-Fortuny, R.C., Belloso, O.M. (2003). New advances in extending the shelf-life of fresh-cut fruits: a review. Trends in Food Science Technology, 14, 341-353.10.1016/S0924-2244(03)00054-2Search in Google Scholar

Tarnowski, W. (2011). Optymalizacja i polioptymalizacja w technice. Wyd. Uczelniane Politechniki Koszalińskiej, Koszalin, ISBN 978-83-7365-273-6Search in Google Scholar