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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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| Main Authors: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer-Verlag
2010
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| 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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