2003•Journal of Food EngineeringRequires access

Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples

Frédéric Prothon, Lı́lia Ahrné

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Key concepts: Water activity, Osmotic dehydration, Water content, Dehydration, Chemistry, Desorption, Moisture, Adsorption

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Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples — Research Paper | ScholarLens