The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (<i>Beta vulgaris</i> L.)

The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (<i>Beta vulgaris</i> L.)

Osmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freezing. However, due to the bi-directional mass trans...

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Bibliographic Details
Main Authors: Bartosz Kulczyński, Joanna Suliburska, Anna Gramza-Michałowska, Andrzej Sidor, Przemysław Łukasz Kowalczewski, Anna Brzozowska
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Molecules
Subjects:
beetroot
food fortification
osmotic dehydration
potassium
inulin
erythritol
Online Access:https://www.mdpi.com/1420-3049/29/23/5509
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