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Information Journal Paper

Title

STUDY OF OSMOTIC DEHYDRATION OF BANANA USING CALCIUM LACTATE AND GENETIC ALGORITHM OPTIMIZATION OF PROCESS

Pages

  139-151

Abstract

 Introduction: Banana is one of the most popular tropical fruits in all over the world with notable postharvest losses. Due to its high moisture content preventing long preservation period. So, it needs a proper preservation method to prevent product lost especially in main produceing countries. Since banana is an unfreezable fruit, thermal processing such as drying or canning could be more appropriate for prolonging its shelf life.

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  • Cite

    APA: Copy

    FARHANI NEJAD, Z., FATHI, M., & SHAHEDI, M.. (2016). STUDY OF OSMOTIC DEHYDRATION OF BANANA USING CALCIUM LACTATE AND GENETIC ALGORITHM OPTIMIZATION OF PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(1), 139-151. SID. https://sid.ir/paper/143634/en

    Vancouver: Copy

    FARHANI NEJAD Z., FATHI M., SHAHEDI M.. STUDY OF OSMOTIC DEHYDRATION OF BANANA USING CALCIUM LACTATE AND GENETIC ALGORITHM OPTIMIZATION OF PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(1):139-151. Available from: https://sid.ir/paper/143634/en

    IEEE: Copy

    Z. FARHANI NEJAD, M. FATHI, and M. SHAHEDI, “STUDY OF OSMOTIC DEHYDRATION OF BANANA USING CALCIUM LACTATE AND GENETIC ALGORITHM OPTIMIZATION OF PROCESS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 1, pp. 139–151, 2016, [Online]. Available: https://sid.ir/paper/143634/en

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