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Optimization of process parameters for osmotic dehydration of papaya cubes

Process temperature (30, 40 and 50 °C), syrup concentration (50, 60 and 70(o) Brix) and process time (4, 5 and 6 h) for osmotic dehydration of papaya (Carica papaya) cubes were optimized for the maximum water loss and optimum sugar gain by using response surface methodology. The peeled and pre-proce...

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Bibliografske podrobnosti
Main Authors: Jain, S. K., Verma, R. C., Murdia, L. K., Jain, H. K., Sharma, G. P.
Format: Artigo
Jezik:Inglês
Izdano: Springer-Verlag 2010
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC3551066/
https://ncbi.nlm.nih.gov/pubmed/23572736
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0161-7
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