Response surface optimization of osmotic dehydration process for aonla slices
نویسندگان
چکیده
منابع مشابه
optimization of orange osmotic dehydration process using response surface method and estimation of dehydration parameters by artificial neural network
in this study, response surface methodology (rsm) was used to optimize osmo-dehydration of orange slice. effect of osmotic solution temperature in the range of 30 to 60 °c, immersion time from 0 to 300 min and sucrose concentration from 35 to 65 brix degree on water loss, solid gain, moisture content, water loss to solid gain ratio and brix change were investigated by central composite design (...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0014-4