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Updated: Aug 5, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

Osmotic Dehydration with Alternative Humectants for the Production of Ultrachilled Cherry Tomatoes

Efimia Dermesonlouoglou1, Despoina Manoleri1, Maria Giannakourou1

  • 1Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, Zografou, 15780 Athens, Greece.

Foods (Basel, Switzerland)
|July 28, 2026
PubMed

Keywords:
S. lycopersicum var. cerasiformefreezing pointhumectantsmass transferosmotic dehydrationultrachilled storagewater activity

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