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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...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer-Verlag
2010
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| Gaiak: | |
| Sarrera elektronikoa: | 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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