Figure 4. Temporal behavior of the main sugars of grapes (fructose and glucose) compared with the control variables soluble solids gain (SG) and soluble solids content (SS) during the stage of the removal of sugars from the fruit by immersion in distilled water with ultrasound application


Ultrasound-assisted Dehydration Process Applied to Red Globe Grapes for Producing Low Calorie Raisins

M. B. Laborde, G. P. Barreto, A. M. Pagano

American Journal of Food Science and Technology. 2018, 6(5), 209-214 doi:10.12691/ajfst-6-5-3