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The aim of this work was to analyze the influence of pretreatment (blanching, freezing) on osmotic dehydration of pumpkin. Pumpkin cubes (10×10×10mm) were dehydrated in sucrose, glucose and starch syrup solutions. The process took 180min. Peleg’s and exponential equations can be satisfactory applied to describe osmotic dehydration of raw and pretreated pumpkin. Osmotic dehydration of pumpkin in sugar...
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