Abstract:The combined methods technology bases itself in the synergic interaction of different preservation methods to maintain food quality. The purpose of this work was to evaluate the effects of radiation doses (0,75 and 1,5 kGy) in the physical and chemical properties of osmotically dehydrated, and dried pineapple during storage (0, 14, 28 and 56 days). Moisture content, water activity, soluble solids content, total acidity, pH, color, and texture were evaluated. The radiation levels did not affect moisture or wate… Show more
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