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Response surface optimization of osmotic dehydration process for aonla slices

Response surface methodology was used to investigate the effect of sugar concentration (50-70° Brix), solution temperature (30–60°C), solution to fruit ratio (4:1–8:1) and immersion time (60–180 min) on the water loss, solute gain, rehydration ratio, vitamin-C loss, colour change and sensory overall...

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Detalhes bibliográficos
Main Authors: Alam, Md. Shafiq, Amarjit, Singh, Sawhney, B. K.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer-Verlag 2010
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550997/
https://ncbi.nlm.nih.gov/pubmed/23572600
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0014-4
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