Optimization of Osmotic Dehydration of Radish in Sugar Solution
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چکیده
منابع مشابه
Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design
Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving th...
متن کاملOsmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design
Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving th...
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Response surface methodology was used for quantitative investigation of water and solids transfer during osmotic dehydration of beetroot in aqueous solution of salt. Effects of temperature (25 – 45C), processing time (30–150 min), salt concentration (5–25%, w/w) and solution to sample ratio (5:1 – 25:1) on osmotic dehydration of beetroot were estimated. Quadratic regression equations describing...
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Rationalization of Sucrose Solution Using During the Fruit Osmotic Dehydration
Th e model of sustainable energy production of dried fruit conducted by using combined technology – the model that has been developed at the Faculty of Agriculture in Novi Sad – includes osmotic dehydration of fruit in sucrose solution. During the process of dehydration the moisture content of the solution is increased due to mass transfer of moisture from fruit. Th is article examines diff ere...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2009
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.15.575