Figures index

From

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
  • Figure 1. Moisture content (a) and soluble solids content (b) of grapes samples during the stage of the removal of sugars from the fruit by immersion in distilled water without and with ultrasound application ( noUS, US)
  • Figure 2. Weight reduction (a), water loss (b) and soluble solids gain (c) of grapes samples during the stage of the removal of sugars from the fruit by immersion in distilled water without and with ultrasound application ( noUS, US)
  • Figure 3. Linear correlation between the soluble solids content and the soluble solids gain of grapes samples during the stage of the removal of sugars from the fruit by immersion in distilled water with ultrasound application
  • 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